Green Curry with peas and zucchini
what (for 2 portions)
1/2 cup young peas
1 small zucchini
1/2 cup vegetable broth
1/2 cup full-fat coconut milk
1 small green chilli
1 small handful of fresh coriander
1 clove of garlic
5-7 mm slice of fresh ginger
5-7 mm slice of fresh turmeric
2 cardamom pods
2 lime leaves
1 slice of fermented salted lemon (optional)
2 cm piece of fresh lemongrass stalk
1 pinch of Himalayan salt
1 tbsp tamari
1/2 lime
1 tbsp coconut oil
how
Chop turmeric, ginger and garlic really finely, or grate them. Chop the green chilli and fresh coriander; you can use all the coriander stalks, and save a couple of leaves for garnishing. Take cardamom seeds out of the pods. Use mortar and pestle to crush and grind the turmeric, ginger, garlic, chilli, coriander and cardamom into a paste. Alternatively, you can use them just finely chopped. Heat some coconut oil on a pan and fry the spice paste over a medium heat to release the aroma. Add the vegetable broth, chopped lemongrass and lime leaves and cook for a couple of minutes. Add the peas, coconut oil, tamari and salt, bring to a boil and remove from the heat. Squeeze some lime juice and stir. Cut zucchini into strips using a mandolin slicer or a vegetable peeler. Serve the hot green curry with fresh zucchini strips, some coriander leaves and a slice of lime.
Bon appétit!
Luna Dzidic
Luna is a vegan chef and a vegan food blogger who used to write recipes for our Sangha blog. We are very happy to be collaborating with her again. Apart from being an amazing vegan chef, this beautiful, talented young woman creates jewellery, pottery and makes natural cosmetics through her brand @plavetna
”I’m inspired with real food, natural healing and ways to live a more sustainable lifestyle.” - Luna