Name: Green curry of chickpeas, zucchini and spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp extra virgin olive oil; 1 white onion, finely diced; 6cm piece ginger, cut into fine batons; 4 cloves garlic, sliced; 2 kafir lime leaves, finely sliced; 1⁄4 cup green curry paste; 500ml vegetable stock; 2 x 400g cans chickpeas, drained, rinsed; 2 medium zucchini, diced; 1⁄2 cup green peas; 2 bunches English spinach, leaves picked; 1⁄2 bunch coriander, leaves picked; 1⁄2 bunch mint, leaves picked; Juice of 2 limes; Sea-salt flakes and freshly ground black pepper, to season; 2 cups bean sprouts; Coconut cream and Asian herbs (such as coriander and Thai basil), to garnish

Green curry of chickpeas, zucchini and spinach

A little healthy, a lot green!

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

You know you need green – and here it is in spades! The fresh spinach and herb juice is the lightest and most delicious way to finish any curry.

Ingredients

1 Tbsp extra virgin olive oil

1 white onion, finely diced

6cm piece ginger, cut into fine batons

4 cloves garlic, sliced

2 kafir lime leaves, finely sliced

1⁄4 cup green curry paste

500ml vegetable stock

2 x 400g cans chickpeas, drained, rinsed

2 medium zucchini, diced

1⁄2 cup green peas

2 bunches English spinach, leaves picked

1⁄2 bunch coriander, leaves picked

1⁄2 bunch mint, leaves picked

Juice of 2 limes

Sea-salt flakes and freshly ground black pepper, to season

2 cups bean sprouts

Coconut cream and Asian herbs (such as coriander and Thai basil), to garnish

Method

Heat oil in a large saucepan over a medium heat. Add onion, ginger, garlic and lime leaves. Cook for 5 minutes or until softened. Add curry paste then cook, stirring constantly, until mixture begins to stick.

Pour in stock, bring to a simmer then add chickpeas. Cook gently for 10 minutes then add zucchini and peas.

Put spinach, coriander, mint and juice in a blender and puree until very smooth. Stir into curry then remove from heat. Season.

Divide curry between bowls. To serve, top with sprouts, a dollop of coconut cream and Asian herbs.

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