This Veggie Green Curry packs a punch of flavour and goodness to warm you up!

“My go-to Veggie Green Curry comes together easily and packs a punch of flavour and goodness to warm you up with a simple curry base made from scratch! I’m hooked on using Califia Farms Original Oat Milk in it too with its incredible flavour and creamy texture working so well with the heat and fragrance of the curry,” says Tom Walton.

RatingDifficultyIntermediate

Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients:

1 large eggplant, cut into 3cm dice

¼ kent pumpkin, cut into 3cm dice

3 tbsp olive oil

Salt

3 tbsp coconut oil

6 kaffir lime leaves

1 bunch broccolini, sliced

2 cups Califia Farms Original Oat milk

1 lime

2 cup bean sprouts, rinsed

Large handful baby spinach leaves

Handful coriander, roughly chopped

Steamed rice and lime wedges to serve

For the green curry paste:

1 small red onion, diced

1 3cm piece ginger, peeled, roughly chopped

½ stalk lemongrass, sliced

3 clove garlic

1-2 large green chili

Handful coriander stalks (use the leaves for garnish)

Method:

Preheat the oven to 220C.

Toss the pumpkin and eggplant with salt, pepper, and three tablespoons of olive oil. Scatter over a baking tray and roast for 15-20 minutes until softened and caramelised. Set aside.

Meanwhile, combine the curry paste ingredients in a small food processor with a good pinch of salt and pulse to a paste. You can add a little olive oil if you need to help it along.

Place a large, deep frying pan over medium/high heat and add the coconut oil, curry paste, and kaffir lime leaves. Cook for 2 minutes, stirring constantly, then add the broccolini and cook for 2 minutes more.

Add the oat milk, zest of 1 lime, and simmer for 3 minutes to cook the broccolini, then add the bean sprouts and baby spinach along with the roasted veggies and coriander and stir through. Adjust the seasoning to taste, and serve scattered with the reserved coriander leaves, steamed rice, and lime to squeeze over.

Ingredients