Go green or go home with this plant-packed Thai curry. Spinach? Check. Spring onions? Check. Peas? Check. Delicious, fresh and healthy, the perfect dish for spring. Serve with brown or white rice.
Super Green Thai Curry
Serves 2
Ingredients
1 medium sweet potato, peeled and cut into 2cm cubes
Sunflower oil
100g spinach leaves
Small bunch spring onions, white and green parts separated, finely chopped
Small bunch coriander, leaves and stems chopped
1-2 tbsp. green curry paste (depending on heat preference)
1 tbsp soy sauce or tamari
300 ml coconut milk, e.g. Alpro Coconut Unsweetened drink
100g baby sweetcorn, in half through the middle
8 cherry tomatoes, halved
50g peas
Juice of 1 lime
Salt and pepper
Method
1. Preheat the oven to 180C.
2. Toss the sweet potato in a little sunflower oil, season and roast in the oven for 20 minutes until soft.
3. Add the spinach, spring onion tops, coriander, green curry paste, soy sauce or tamari and coconut milk to a blender or food processor and blend until smooth.
4. Sauté the baby corn over a medium heat for 2-3 minutes until starting to colour, then add the tomatoes and sauté for a further 30 seconds.
5. Lower the heat and add in the blended green sauce, peas and sweet potato. Heat through until the sauce is hot.
6. Add the lime juice to the curry and season to taste. Sprinkle over the white spring onions before serving.
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Super Green Thai Curry
Serves 2
Ingredients
1 medium sweet potato, peeled and cut into 2cm cubes
Sunflower oil
100g spinach leaves
Small bunch spring onions, white and green parts separated, finely chopped
Small bunch coriander, leaves and stems chopped
1-2 tbsp. green curry paste (depending on heat preference)
1 tbsp soy sauce or tamari
300 ml coconut milk, e.g. Alpro Coconut Unsweetened drink
100g baby sweetcorn, in half through the middle
8 cherry tomatoes, halved
50g peas
Juice of 1 lime
Salt and pepper
Method
1. Preheat the oven to 180C.
2. Toss the sweet potato in a little sunflower oil, season and roast in the oven for 20 minutes until soft.
3. Add the spinach, spring onion tops, coriander, green curry paste, soy sauce or tamari and coconut milk to a blender or food processor and blend until smooth.
4. Sauté the baby corn over a medium heat for 2-3 minutes until starting to colour, then add the tomatoes and sauté for a further 30 seconds.
5. Lower the heat and add in the blended green sauce, peas and sweet potato. Heat through until the sauce is hot.
6. Add the lime juice to the curry and season to taste. Sprinkle over the white spring onions before serving.
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