Creamy Green Coconut Curry

green curryQuick comfort. Easy nourishment. This bowl ticks all my week night dinner boxes. And it’s timely – with so many broccoli shoots in the garden, inspiration is called for.

Creamy Green Coconut Curry

A recipe from the lovely Emma Hatcher of She Can’t Eat What?!

1 Tblspn Coconut Oil
I Tblspn of Olive oil
3cm chunk ginger – peeled and grated
2 cloves of garlic, chopped
1 tsp tumeric
1 tsp ground cumin
2 potatoes or kumara, peeled and cut into cubes
A bowl of broccoli shoots or one broccoli or cauli, cut into florets
400ml coconut milk
400ml water (use the coconut tin)
bunch of spinach, silverbeet or chard
1/2 tsp of chilli flakes
juice of 1/2 lime or lemon
A knob of butter

Fresh coriander
Handful of peanuts or toasted seeds

Heat the oils over low/medium heat.
Add the spices – stir for a sec or two
Add the potatoes – stir for a minute or two.
Add the broccoli, coconut milk and water.
Boil gently until the potato is cooked and the liquid reduced and creamy
Stir in the greens, chilli, citrus and butter.
Taste for salt.
Sprinkle with coriander and peanuts, and a swirl of yoghurt.