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Make this nourishing plant-filled spring greens curry recipe, enjoy these three others – sesame tofu bowl, spring veg gnocchi bake and sumac salmon with spring fattoush – during the week, and you should reach your 30 plant foods target with minimal effort.

Next, try our vegan aubergine curry, vegan Thai green curry and more vegan curry recipes. Find more nourishing recipes that help pack in your 30 plants.


Spring greens curry recipe

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.

Now try more healthy vegan recipes.

Plate of tempeh stir-fry in focus with pan of it behind out of focus

Authors

Anna Glover profile
Anna GloverSenior food editor

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