Veggie Green Thai Curry

Ingredientai

1. Tenderstem broccoli (80g)

2. Intense vegetable stock mix (5.5g)

3. Fresh root ginger (15g)

4. Fresh lemongrass stalk

5. White basmati rice (130g)

6. Thai green curry paste (40g)

7. Lime

8. Red pepper (1/2)

9. Aubergine

10. Sweet pea pods (80g) / green beans

11. Solid creamed coconut (25g)

Nurodymai

1.

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

2.

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Finely slice half your red peppers

Trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces

3.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped auberginewith a generous pinch of salt and cook for 3-4 min or until beginning to soften and brown

4.

Boil a kettle

Chop your Tenderstem broccoli in half, separating the tips from the stems

Slice your sweet pea pods or green beans in half lengthways

Once the aubergine has softened, add your Thai green curry paste, chopped chilli (can't handle the heat? Go easy!) and chopped ginger to the pan with the aubergine and cook for 2 min

5.

Chop your creamed coconut roughly (if required!)

Bash your lemongrass with a rolling pin

Dissolve the chopped creamed coconutand your vegetable stock mix in 350ml [525ml] [700ml] boiled water

Add the juice of half your lime[s] and 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix to combine – this is your aromatic stock

6.

Add the aromatic stock to the pan with the Tenderstem broccoli stems, thebashed lemongrass and halved sweet pea pods, then reduce the heat to medium and cook for 3 min

Add the Tenderstem broccoli tips and cook for 2 min further or until everything's tender with a slight bite and the sauce has thickened slightly – this is your Thai green vegetable curry

Discard the lemongrass

7.

Cut the remaining lime into 1 wedge per person

Serve the Thai green vegetable curry with the basmati rice to the side