1Finely dice 100 grams of purple sprout broccoli or broccoli of choice.
2Finely dice 100 grams of purple sprout broccoli or broccoli of choice.
3Finely dice 100 grams of purple sprout broccoli or broccoli of choice.
4Finely dice one courgette.
5Finely dice one courgette.
6Finely dice one courgette.
7Add 100 grams of greens of choice (e.g., mixed greens or spinach) to the bowl with the other diced greens.
8Add 100 grams of greens of choice (e.g., mixed greens or spinach) to the bowl with the other diced greens.
9Add 100 grams of greens of choice (e.g., mixed greens or spinach) to the bowl with the other diced greens.
10Cover the greens with boiling water, pop a lid on, and leave them to sit for 5 minutes to steam.
11Cover the greens with boiling water, pop a lid on, and leave them to sit for 5 minutes to steam.
12Cover the greens with boiling water, pop a lid on, and leave them to sit for 5 minutes to steam.
13In 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.
14In 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.
15In 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.
16Add two tablespoons of curry powder to the blender.
17Add two tablespoons of curry powder to the blender.
18Add two tablespoons of curry powder to the blender.
19Drain the steamed greens after approximately 5 minutes.
20Drain the steamed greens after approximately 5 minutes.
21Drain the steamed greens after approximately 5 minutes.
22Add the drained greens into the blender with the sauce ingredients.
23Add the drained greens into the blender with the sauce ingredients.
24Add the drained greens into the blender with the sauce ingredients.
25Blend the sauce until it is super smooth.
26Blend the sauce until it is super smooth.
27Blend the sauce until it is super smooth.
28Heat a wide bottom pan on high heat.
29Heat a wide bottom pan on high heat.
30Heat a wide bottom pan on high heat.
31Pour the blended green curry sauce into the hot pan and bring it to a boil, cooking off raw notes from the garlic and onion.
32Pour the blended green curry sauce into the hot pan and bring it to a boil, cooking off raw notes from the garlic and onion.
33Pour the blended green curry sauce into the hot pan and bring it to a boil, cooking off raw notes from the garlic and onion.
34Add 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.
35Add 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.
36Add 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.
37Add chopped tomatoes (cut into quarters) to the curry.
38Add chopped tomatoes (cut into quarters) to the curry.
39Add chopped tomatoes (cut into quarters) to the curry.
40Taste and season the curry to taste, typically starting with salt and adjusting for flavor and acidity.
41Taste and season the curry to taste, typically starting with salt and adjusting for flavor and acidity.
42Taste 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
100 grams purple sprout broccoli or broccoli of choice, finely diced
100 grams purple sprout broccoli or broccoli of choice, finely diced
1 courgette, finely diced
1 courgette, finely diced
1 courgette, finely diced
100 grams greens of choice (e.g., spinach, mixed greens)
100 grams greens of choice (e.g., spinach, mixed greens)
100 grams greens of choice (e.g., spinach, mixed greens)
2 garlic cloves
2 garlic cloves
2 garlic cloves
1 ginger, thumb-sized piece, skin on (if organic)
1 ginger, thumb-sized piece, skin on (if organic)
1 ginger, thumb-sized piece, skin on (if organic)
0.5 green chili
0.5 green chili
0.5 green chili
1 tablespoon ground cumin
1 tablespoon ground cumin
1 tablespoon ground cumin
2 tablespoons tamari
2 tablespoons tamari
2 tablespoons tamari
4 scallions (green onion)
4 scallions (green onion)
4 scallions (green onion)
1 tin coconut milk
1 tin coconut milk
1 tin coconut milk
2 tablespoons curry powder
2 tablespoons curry powder
2 tablespoons curry powder
1 tin butter beans
1 tin butter beans
1 tin butter beans
1 tin lentils
1 tin lentils
1 tin lentils
500 grams cooked beans of choice
500 grams cooked beans of choice
500 grams cooked beans of choice
tomatoes, chopped into quarters
tomatoes, chopped into quarters
tomatoes, chopped into quarters
boiling water
boiling water
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.