Vegan Thai Green Curry with Crispy Chickpeas

This mouthwatering Thai green curry is packed full of flavour, super nutritious and suitable for vegans too! No store bought curry paste needed - this delicious curry uses fresh lemongrass, ginger, garlic, coriander and lime - and only takes 30 minutes to make!

Serves 5 people

INGREDIENTS

• 1 bunch cilantro

• 2 5cm pieces of ginger

• 4 garlic cloves

• 1 brown onion

• 2 green chillies

• 2 limes

• 1 lemongrass root, crushed and rough outer layer removed

• 3 tablespoons of coconut oil or extra virgin olive oil

• 1 tablespoon of sesame oil

• 1 tablespoon of palm sugar or honey

• 1 teaspoon of cayenne pepper

• 1 teaspoon of ground turmeric

• 3 teaspoons of salt, or to taste

• 1/2 a head of white cabbage, roughly chopped

• 1 medium broccoli, chopped into florets

• 2 cups of water

• 1 400g can chickpeas, drained

• 2 400g cans of coconut milk

• optional: rice noodles or rice to serve

INSTRUCTIONS

• Start by making the curry paste; take 3/4 of the bunch of coriander and coarsely chop (stems and leaves). Next peel and roughly chop the ginger, garlic and onion. Finely slice the chillies. Add all ingredients to a food processor or blender and add the juice of one lime as well as the tablespoon of palm sugar or honey. Blend on high for about 40 seconds or until a mostly smooth paste forms. Set aside.

• Heat the oils (sesame and olive or coconut) in saucepan or shallow dutch oven over medium-high. Add curry paste, and cook, stirring constantly, until it begins to stick to darken and get sticky (around 5 minutes).

• Rinse the can of chickpeas then add them to the saucepan along with the lemongrass, chopped broccoli and cabbage. Cook for 5 minutes if high until the chickpeas become crispy, then add the turmeric, salt, and cayenne pepper. Add the 2 cups of water, coconut milk and reduce heat to medium. Bring to a simmer and cook, stirring very occasionally, for around 20 minutes or until the curry is a light green colour and has thickened slightly.

• Taste the curry for seasoning, adjust with more salt, palm sugar and lime juice if need be. Remove and discard the lemongrass.

• Ladle green curry into bowls and garnish with more coriander and wedges of lime. Serve alongside rice noodles or rice if you would like. Please enjoy!