Veggie Jungle Curry | The Doctor's Kitchen

Name: Veggie Jungle Curry | The Doctor's Kitchen
Ingredients: coconut oil; aubergine 2cm cubed; green beans swaps: sugar snap peas, asparagus, mangetout baby corn swaps: broccoli; vegetable stock cube; water boiling; kaffir lime leaf; brown sugar optional; dark soy sauce; thai basil or regular basil; lime juiced; wholegrain rice (cooked) to serve; coriander chopped for the curry paste; garlic cloves grated; red chilli small Thai red chillies if possible; galangal grated or fresh ginger; shallot finely diced; coriander seeds; lemongrass finely diced bottom third only, outer tough layers removed

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This simple curry paste is a marvellous way of introducing anti-inflammatory ingredients into a delicious and easy recipe. Using a fresh paste is so much better from a flavour and nutritional...

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Ingredients

coconut oil
aubergine 2cm cubed
green beans swaps: sugar snap peas, asparagus, mangetout baby corn swaps: broccoli
vegetable stock cube
water boiling
kaffir lime leaf
brown sugar optional
dark soy sauce
thai basil or regular basil
lime juiced
wholegrain rice (cooked) to serve
coriander chopped for the curry paste
garlic cloves grated
red chilli small Thai red chillies if possible
galangal grated or fresh ginger
shallot finely diced
coriander seeds
lemongrass finely diced bottom third only, outer tough layers removed