GF / DF / NF / Vegan

Ingredients

• 200g brussels sprouts, halved
• 2 medium zucchinis, sliced
• 1 bunch broccolini, halved
• 3 Kaffir Lime leaves (shredded)
• 1.5 Tbsp finely grated ginger
• 2 cloves garlic
• 1/2 cup coriander leaves
• 3 long green chillies (seeded and chopped)
• 2 green onion (scallions), roughly chopped
• 1 tsp coconut sugar
• 1 tsp finely grated lime rind
• 2 tbsp lime juice
• 2/3 cup shredded coconut
• 1/4 cup olive oil
• 3 cups coconut water
• 3/4 cup coconut milk
• Basil or coriander leaves to serve

Method

Place the kaffir lime leaf, ginger, garlic, coriander, chilli, onion, sugar and lime rind in a small food processor. Process to a course paste. Place 1 tbsp of the paste in a bowl, add the coconut, mix to combine and set aside.

Add half the oil to the remaining paste in the food processor and process until smooth. Heat the remaining oil in a large deep-side frying pan over high heat. Add the paste and cook, stirring, for 1 minute or until fragrant. Add the coconut water and coconut milk and bring to the boil. Reduce the heat to medium and simmer for 4 minutes or until thickened. Add the Brussels sprouts, cover and cook for 4 minutes. Add the zucchini and broccolini, cover and cook for a further 3-4 minutes or until the vegetables are tender. Stir in the lime juice and spoon the curry into serving bowls. Sprinkle with the shredded coconut mixture and top with the basil / coriander to serve.

Serves 4.