Easy Vegan Thai Curry A Taste of Thailand at Home

Ingredients

• 1 tbsp (15ml) olive oil
• 1 large (150g) brown onion, roughly chopped
• 4 cloves garlic, peeled and minced
• 1 inch (2.5cm) piece of ginger, peeled and grated
• 2-3 green chillies (depending on heat preference), deseeded and chopped
• 2 stalks lemongrass, finely chopped
• 1 tbsp (7g) ground coriander
• 1 tsp (2g) ground cumin
• 1/2 tsp (1g) turmeric powder
• 1/4 cup (60ml) fresh coriander, chopped
• 1 lime, juiced
• 1 tbsp (15ml) coconut oil
• 1 (400ml/13.5 fl oz) can full-fat coconut milk
• 1 cup (240ml) vegetable broth/stock
• 1 tbsp (15ml) soy sauce (or tamari for gluten-free)
• 1 tbsp (15ml) brown sugar (or maple syrup)
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup (100g) broccoli florets
• 1 cup (100g) green beans, trimmed
• 1 (14 oz/400g) can of chickpeas, drained and rinsed
• 1 cup (50g) baby spinach, roughly chopped
• Fresh basil leaves, for garnish
• Cooked rice, for serving