Vegan green vegetable curry with spinach, edamame and coconut milk

Vegan green vegetable curry with spinach, edamame and coconut milk: creamy, well spiced and great for every day. With courgette, lime, basmati rice and fresh coriander.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 440 kcal per serving
• Protein: 20 g
• Fat: 24 g
• Carbs: 38 g

Ingredients

• 150g edamame (frozen, shelled)
• 150g leaf spinach
• 1 courgette
• 1 onion
• 2 garlic cloves
• Juice of half a lime
• 150g basmati rice
• 200ml coconut milk
• 100ml vegetable stock
• 1 tbsp coconut oil
• 1 tsp turmeric
• 1/2 tsp ground ginger
• Salt
• Pepper
• Coriander

Method

You’ll need: frying pan · saucepan · chopping board · knife · ladle

1. Rinse the basmati rice thoroughly and cook according to the packet instructions. Prepare the onion, garlic and courgette, pick over the leaf spinach and roughly chop the coriander.
2. Heat the coconut oil in a large frying pan or wide pan. Gently soften the onion and garlic until fragrant.
3. Add the courgette, turmeric and ground ginger and cook briefly. Stir in the edamame and mix everything gently.
4. Pour in the coconut milk and vegetable stock and let the curry simmer gently for a few minutes. Fold in the leaf spinach until it wilts.
5. Season with lime juice, salt and pepper. Finally, stir in the coriander or scatter it over the top.
6. Serve the green vegetable curry hot with the basmati rice.

Good to know

A curry like this is just right when you want something easy that's still really good. It's creamy, fresh and pleasantly spiced, without feeling heavy.

Swaps

Edamame → chickpeas (more fibre); basmati rice → brown rice (more fibre and minerals); spinach → kale (more vitamin K and a stronger flavour).

Allergens

The dish contains soya from the edamame and, depending on the stock, may contain celery; season mildly for children, and during pregnancy the ingredients are generally unremarkable in normal kitchen amounts.

Dairy-free recipes