Name: Very green veggie curry
Cook time: 30 min
Total time: 30 min
Ingredients: ¼ cup (60ml) extra virgin olive oil; 1 shallot, sliced thinly; 1 tablespoon finely grated fresh ginger; 1½ cups (375ml) almond and coconut milk; 1½ cups (375ml) vegetable stock; 1 bunch (175g) broccolini, sliced; 1 bunch (170g) asparagus, tips reserved, stems chopped finely; 150 g green beans, halved; 3 cups (100g) shredded curly kale; 150 g sugar snap peas; 1½ cups fresh Thai basil leaves; 2 tablespoons fish sauce; 1 tablespoon honey; Curry Paste; 3 green onions (green shallots); 2 fresh long green chillies, seeded; 1 stalk lemongrass; ½ bunch fresh coriander; ½ teaspoon coriander seeds; ½ teaspoon cumin seeds; 2 tablespoons extra virgin olive oil; 4 cloves garlic, crushed; ½ teaspoon ground turmeric

This fragrant curry full of fresh beans, asparagus, broccolini and the vibrant flavours of lemongrass and ginger is a great way to get more vegies.

Looking for more vegetarian curry recipes?

Ingredients

¼ cup (60ml) extra virgin olive oil

1 shallot, sliced thinly

1 tablespoon finely grated fresh ginger

1½ cups (375ml) almond and coconut milk

1½ cups (375ml) vegetable stock

1 bunch (175g) broccolini, sliced

1 bunch (170g) asparagus, tips reserved, stems chopped finely

150 g green beans, halved

3 cups (100g) shredded curly kale

150 g sugar snap peas

1½ cups fresh Thai basil leaves

2 tablespoons fish sauce

1 tablespoon honey

Curry Paste

3 green onions (green shallots)

2 fresh long green chillies, seeded

1 stalk lemongrass

½ bunch fresh coriander

½ teaspoon coriander seeds

½ teaspoon cumin seeds

2 tablespoons extra virgin olive oil

4 cloves garlic, crushed

½ teaspoon ground turmeric

Method

1.Coarsely chop green onions, chillies, lemongrass and coriander roots and stems (reserve coriander leaves for step 4). Heat a small frying pan over medium heat. Add coriander and cumin seeds; toast for 1 minute or until fragrant. Process all ingredients in a food processor to form a smooth paste. Season.

2.Heat a large wok over high heat. Add oil, shallot and ginger; cook for 2 minutes or until softened. Add curry paste and cook, stirring, for a further 2 minutes or until fragrant.

3.Add almond and coconut milk and stock; bring to the boil. Add broccolini, asparagus stems and green beans; reduce heat to medium and simmer for 3 minutes or until vegetables are almost tender.

4.Add kale, peas, reserved asparagus tips, half the Thai basil, reserved coriander leaves from the curry paste, fish sauce and honey; simmer for a further 3 minutes.

5.Top curry with remaining Thai basil and some toasted flaked coconut and pepitas (pumpkin seed kernels), if you like. Serve with some steamed brown rice, if desired.

Curry paste suitable to freeze. Suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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