Vegan Thai Green Curry recipe
Makes 3. 510 Calories Per Serving
2 large onions finely sliced
3 carrots finely chopped
200g curry paste (fish free)
2 sticks lemon grass
4 mixed bell peppers chopped
1 handful kafir lime leaves
1 tsp salt
1 pint good quality coconut milk
Blend dates and coconut milk until smooth.
Mix everything in a pan, stir really well, put lid on and simmer on low-medium heat for 20 mins.
Serve with brown rice or black bean spaghetti.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks