Thai green curry

Ingredients

For the curry sauce:

• 1 can coconut milk

• 3 cloves garlic

• 2-3 spring onions

• 5cm ginger

• 2 lemongrass stalks

• 2 chillis

• fresh coriander (half a pack)

• 1 lime

For the curry:

• 1 can chickpeas

• half a head of broccoli

• half a red pepper

• 3 spring onions

• 2 celery stalks

Method

1. Put the coconut milk, garlic and spring onions in a blender.

2. Take the tough outer layer off the lemongrass and then chop the bottom half. Add this to the blender.

3. Roughly chop the ginger and add this with the chillis and coriander to the mix. Blitz until well blended and fairly smooth.

4. Chop the vegetables and put in a wok with a little coconut oil. Stirfry for a few minutes. Add the chickpeas and curry sauce and cook for 5mins.

5. Add the lime zest, squeeze the lime juice in and stir before serving with brown rice.

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