Ginger Veggie Curry

About this week’s veggie:

Broccoli is our liver and immune system’s best friend!

Rich in Vitamin C and fibre, it supports our detoxification processes and helps repair damaged tissue. Broccoli can be enjoyed in so many ways; roasted on a warm salad, steamed, stir-fried or even raw!

 

Serves: 4

Prep time: 10min

Cook time: 15min

Total time: 25min

TIP: This recipe lends itself to other vegetable ingredients, you can substitute with things like capsicum, carrot, or you can leave out the kale/silverbeet entirely.

Ingredients

  • 1 head broccoli, chopped into florets

  • 1 zucchini, sliced on an angle

  • 2 handfuls green beans, halved

  • 1 onion, cut into thin wedges

  • 2 garlic cloves, crushed

  • 200g kale* or silverbeet, thinly sliced

  • 5cm piece of ginger, grated

  • 400ml coconut milk

  • 2 tbsp fish sauce

  • 2 tbsp white vinegar

  • 1 tsp turmeric

  • Rice (optional)

Method

  1. Combine coconut milk, ginger, fish sauce, vinegar, turmeric and ½ cup water in a bowl and set aside.

  2. Heat 2 tsp olive oil in a deep fry pan over a medium-high heat. Stir-fry the onion, broccoli, silverbeet stems, zucchini and green beans for a few minutes until slightly softened.

  3. Add the kale or silverbeet leaves (if using) and stir in the coconut sauce and bring to a simmer, before covering and cooking for 5 minutes until the leaves are wilted.

  4. Scoop portions into bowls and serve with rice.

*If using kale, pull the leaves off the stem and discard the stems

Main CourseSamantha Chanveggie curry