In this recipe, you’ll make curry stock for a green curry and add green vegetables and coconut.

Plus, the purple vegetables make the curry rich, creamy and delicious!

4 servings Green Curry recipe for 3.5 cups of curry stock 3 cups of fresh green peas 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 cup finely chopped fresh green cabbage, washed and diced 1 cup fresh parsley, finely minced 1/4 cup finely diced fresh mint leaves 1/2 cup chopped fresh ginger, finely grated 1/3 cup finely gritted fresh cilantro, chopped 1/8 cup chopped red chilli flakes, optional, toasted 1 tablespoon finely chopped freshly ground black pepper 2 tablespoons freshly grated fresh ginger root 1/6 cup finely shredded cilantro 1 tablespoon grated cumin seeds 1/16 teaspoon ground turmeric 1/32 teaspoon ground coriander 1/1 teaspoon ground cayenne pepper 1 tablespoon chopped fresh mint 1 tablespoon minced green onion, optional 1 tablespoon freshly gritted ginger root 2 tablespoons finely chopped spinach, optional (optional) 2 tablespoons grated carrot, optional Directions For the curry stock: Bring a large pot of water to a boil and add the peas and onions.

Reduce the heat to medium-low and cover the peas.

Cook for about 2 minutes on each side.

Once peas have softened, drain.

Set aside.

Add the garlic, onions, cilantro and green cabbage to the pot, and cook for about 4 minutes on high heat.

Add spinach, ginger, cumin, corianders, turmeric, cayanne pepper, mint, ciabatta and ginger root.

Cook, stirring occasionally, for about 5 minutes on low heat.

Stir in the remaining 1/5 cup of curry paste, cheddar cheese and salt.

Cook until mixture is thickened and bubbly.

Taste for seasoning.

Add additional curry paste if desired.

Serve with your favorite curry and enjoy!

Serve with coconut curry sauce, coconut coconut curry powder, coconut cream sauce or coconut butter.

Recipe Notes For additional flavor, add additional curry powder and coconut cream when needed.

Nutrition Facts Green Curry Recipe for 3 .5 cups (240 mL) of curry and 1/7 cup (15 mL) fresh green vegetables (recipe yields 4 servings).

Nutrition Facts Coconut Curry Recipe with Coconut Cream Sauce and Coconut Butter (recipes yields 4 serving).

Nutrition Information Serving Size: 1/9 cup (180 mL) Amount Per Serving Calories: 536 Fat: 14g Carbs: 27g Protein: 34g Saturated Fat: 9g Cholesterol: 98mg Sodium: 1245mg Carbohydrates: 64g Sugar: 29g Fiber: 2g Protein per serving: 12g Protein/gram: 5.5g Carbohydration: 19g Fat/gram : 2.3g Dietary Fiber: 7g Fiber per serving/gram 1 cup raw spinach, peeled and chopped 1 cup cooked spinach, chopped 2 tablespoons coconut milk or coconut cream 1 teaspoon ground ginger root, optional Recipe Notes The curry stock should be simmering for about 10 minutes.

The curry paste can be used to coat a baking sheet if desired and to soak the vegetables.

You can also add in the coconut cream or the curry paste to a food processor or blender for the curry.