Vegetarian Thai Green Curry

Ingredients

Vegetarian Thai Green Curry

• Olive oil
• 1 aubergine
• 1 onion, chopped
• 1 finger chilli, finely chopped
• 1 piece of ginger, the size of a thumb, grated
• 3 cloves of garlic, crushed
• ½ broccoli
• 1 pak choi (optional)
• 1 green pepper
• 400g coconut milk
• 4 tbsp thai green curry paste
• 6 kaffir lime leaves
• 2 stalks of lemongrass
• Freshly ground pepper
• Herbamare® Spicy seasoning salt

Full of Goodness

• Highly nutritious
• Rich in fibre
• Packed with vitamins

Popular with vegans and vegetarians, coconut milk is lactose and dairy free and is a good substitute for cow’s milk in curries and baking. Coconut milk and aubergines both contain several important B vitamins which help maintain healthy skin and support the nervous system.