Easy Veggie Green Curry

A warming and nutritious curry superb for those wintery nights.

By Amy Le on 21st Mar 2017 | Featured in Meals & Savoury

1/2 tbsp. oil

2 shallots, sliced

2 carrots, sliced thinly

1 yellow capsicum, sliced

1 red capsicum, sliced

3 garlic gloves, minced

2 tsp fresh ginger, minced

2 tbsp. green curry paste*

1/4 tsp ground turmeric

1/4 tsp ground cumin

1/4 tsp ground coriander

1 cup water

1 big handful of snow peas, sliced in half

2 cups baby spinach

2 tsp tamari or soy sauce

To serve

brown rice for 2-3

1/2 lime, cut into wedges

small handful of fresh coriander, chopped

Heat oil into a large saucepan on high heat. Add shallots, carrots, yellow and red capsicums and cook for five minutes.

Add garlic and ginger and cook for another minute, before adding the green curry paste and spices. Cook for a further minute.

Stir in water and snow peas, and bring to a boil. Turn the heat down to low and simmer for ten minutes.

Add in your baby spinach, Cocobella coconut yoghurt, tamari sauce and cook until the spinach has just wilted.

Serve with brown rice, lime, and fresh coriander.

Free recipe e-book