This is one of the most flavourful curries I have eaten in a long time. It is packed full of fresh veg and tastes amazing. I served it over a bowl of rice.
Spring Greens Coconut Curry (from Cranks)
4 new potatoes thickly sliced
8 asparagus spears, woody ends snapped off, and stems cut into 5cm pieces
150g frozen peas
3 tbsp oil
1 onion, sliced
2 cm root ginger, peeled and grated
3 garlic cloves, peeled and crushed
1 large chilli, deseeded and chopped
2 tomatoes, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp salt
handful baby spinach, roughly chopped
400ml tin coconut milk
handful fresh coriander, roughly chopped
juice 1 lime
Put the potatoes into a large saucepan, bring to the boil, add the broccoli and cook for 6 mins. Add the asparagus and peas and cook for a further 2 mins. Drain and return to the pan, and set aside.
Heat the oil in a large saucepan, add the onion, ginger, garlic and chilli and cook for 2 mins. Add the tomatoes, cumin, ground coriander, turmeric and salt and cook for 5 mins. Add the coconut milk, and simmer for a further 5 mins. Add the vegetables and cook for 2 mins.
Stir through the spinach and half of the coriander, then remove from the heat and squeeze in the lime juice. Serve.