Directions
- 1Finely dice 100 grams of purple sprout broccoli or broccoli of choice.
- 2Finely dice one courgette.
- 3Add 100 grams of greens of choice (e.g., mixed greens or spinach) to the bowl with the other diced greens.
- 4Cover the greens with boiling water, pop a lid on, and leave them to sit for 5 minutes to steam.
- 5In a blender, add two cloves of garlic, a thumb-sized piece of ginger (skin on if organic), half a green chili, one tablespoon of ground cumin, two tablespoons of tamari, four scallions, and one tin of coconut milk.
- 6Add two tablespoons of curry powder to the blender.
- 7Drain the steamed greens after approximately 5 minutes.
- 8Add the drained greens into the blender with the sauce ingredients.
- 9Blend the sauce until it is super smooth.
- 10Heat a wide bottom pan on high heat.
- 11Pour the blended green curry sauce into the hot pan and bring it to a boil, cooking off raw notes from the garlic and onion.
- 12Add two tins of beans (one tin of butter beans and one tin of lentils, or 500 grams net weight of cooked beans of choice) on top of the sauce.
- 13Add chopped tomatoes (cut into quarters) to the curry.
- 14Taste and season the curry to taste, typically starting with salt and adjusting for flavor and acidity.
Ingredients
- 100 grams purple sprout broccoli or broccoli of choice, finely diced
- 1 courgette, finely diced
- 100 grams greens of choice (e.g., spinach, mixed greens)
- 2 garlic cloves
- 1 ginger, thumb-sized piece, skin on (if organic)
- 0.5 green chili
- 1 tablespoon ground cumin
- 2 tablespoons tamari
- 4 scallions (green onion)
- 1 tin coconut milk
- 2 tablespoons curry powder
- 1 tin butter beans
- 1 tin lentils
- 500 grams cooked beans of choice
- tomatoes, chopped into quarters
- boiling water
Equipment
blenderbowllidwide bottom pan
Tips
- Blending greens into the sauce is a great way to mask their taste for picky eaters.
- Taste and season to taste, starting with salt, and add a bit of acid if needed.
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