by Amy Elysia April 28, 2024
Forage wild spring greens or use up wilted leaves from the fridge with Amy Oboussier’s fresh and vibrant Green Coconut Curry with Flamingo Peas. |
This eye-catching green curry is delicious made with wild greens like garlic mustard, nettles or wild garlic but it’s also a great way to use up tired greens from the bottom of the the fridge. It’s a good tender dish to cook for children who struggle with the fibrous texture of some vegetables.
For a vegan version just omit the halloumi or paneer and add tofu or more peas. Serve with flatbreads or grains like our whole oats or pilau mix.
Serves 4
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