1 tbsp extra virgin olive oil
1 white onion, finely diced
6 cm piece ginger, cut into fine batons
4 cloves garlic, sliced
2 kaffir lime leaves, finely sliced
¼ cup vegan Thai green curry paste
500 ml vegetable stock
2 x 400 g canned chickpeas, drained, rinsed
2 medium zucchini, diced
½ cup green peas
2 bunches English spinach, leaves picked
½ bunch fresh coriander, leaves picked, plus extra to serve
½ bunch fresh mint leaves picked
juice of 2 limes
Salt and pepper, to season
2 cups bean sprouts
coconut cream, to serve
- Heat oil in a large saucepan over a medium heat. Add onion, ginger, garlic and lime leaves. Cook for 5 minutes or until softened. Add curry paste then cook, stirring constantly, until mixture begins to stick.
- Pour in stock, bring to a simmer then add chickpeas. Cook gently for 10 minutes then add zucchini and peas.
- Put spinach, coriander, mint and juice in a blender and puree until very smooth. Stir into curry then remove from heat. Season.
- Divide curry between bowls. To serve, top with sprouts, a dollop of coconut cream and Asian herbs.