![Spring greens curry Two bowls of spring greens coconut curry with wedges of lime on the side](https://images.immediate.co.uk/production/volatile/sites/2/2024/04/WellnessCoconutCurry-a58e712.gif?quality=90&resize=556,505)
Spring greens curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 1 tbsp rapeseed or sunflower oil
- 1 shallot or small onion, sliced
- 100g mushrooms, sliced
- 200g spring greens, large stems removed, shredded
- 100g baby corn
- 400g tin of chickpeas
- 400g tin of coconut milk
- 1 lime, juiced
- cooked brown rice, to serve
CURRY PASTE
- 2 garlic cloves
- 2 green chillies
- thumb-sized piece of ginger
- small bunch of coriander
- 2 tsp ground coriander
Method
- STEP 1
Put the curry paste ingredients, reserving a few of the coriander leaves to garnish, into a blender and whizz with a splash of water to a fine paste.
- STEP 2
Heat the oil in a wide pan over a medium heat and fry the onion for 5 mins until softened. Add the mushrooms and fry for another 5 mins. Stir in the curry paste and fry for 5 mins until fragrant.
- STEP 3
Stir in the greens, corn, chickpeas and coconut milk, then half fill a tin with water and add to the pan. Bring to a simmer, cook for 15 mins until the greens are tender, then season and squeeze in the lime juice. Top with the reserved coriander leaves and serve with rice.