Green curry of chickpeas, zucchini and spinach - Better Homes & Gardens Australia

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 white onion, finely diced
• 6cm piece ginger, cut into fine batons
• 4 cloves garlic, sliced
• 2 kafir lime leaves, finely sliced
• 1⁄4 cup green curry paste
• 500ml vegetable stock
• 2 x 400g cans chickpeas, drained, rinsed
• 2 medium zucchini, diced
• 1⁄2 cup green peas
• 2 bunches English spinach, leaves picked
• 1⁄2 bunch coriander, leaves picked
• 1⁄2 bunch mint, leaves picked
• Juice of 2 limes
• Sea-salt flakes and freshly ground black pepper, to season
• 2 cups bean sprouts
• Coconut cream and Asian herbs (such as coriander and Thai basil), to garnish