Name: Spring greens curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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; 2 garlic cloves; 2 green chillies; thumb-sized piece of ginger; small bunch of coriander; 2 tsp ground coriander

Two bowls of spring greens coconut curry with wedges of lime on the side

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.