Super Green Curry

As kids we were all told by our parents to east our greens, no matter how much we refused. Even shows like the Powerpuff Girls and Popeye were there to convince us that greens are good for us. And then you grow up and learn that your parents were right all along! Eating your greens is one of the easiest ways to keep your mind and body healthy.

Although I've grown a liking to them, I do sometimes get bored of boiled broccoli or green beans, or spinach in an omelette etc. So I decided to throw my own twist on greens and take inspiration from a dish that my mum used to make to get us to eat our spinach as kids.

It basically involves throwing chopped spinach, kale, green beans and peas together in a bunch of spices which overpower the bitter taste you usually get with greens, giving you a delicious new found way to get a good dose of greens in your diet! You can serve this with rice, or cauliflower rice or eat on its own. However I would recommend to add a tablespoon of greek style/natural set yoghurt. You're probably raising your eyebrow at me right now but trust me, this is a game changer and your tastebuds with love you for it!

INGREDIENTS (makes approx 4 servings):

• 240g baby spinach - chopped

• 200g curly leaf kale - chopped

• 220g green beans - roughly quartered

• 1 cup frozen peas

• 100g passata

• 1/2 medium red onion

• 1/2 tsp turmeric

• 1 tsp salt

• 1 tsp coriander & cumin powder

• 3/4 tbsp garlic - finely chopped

• 3/4 tbsp ginger - finely chopped

• 1/2 tbsp green chilli - finely chopped

• 1/2 tsp coconut oil

• 1 tbsp natural set OR greek style yoghurt (to serve 1) - OPTIONAL

• 1/2 bowl of cooked basmati rice OR cauliflower rice (to serve 1) - OPTIONAL

RECIPE:

1. In a large pan, heat the oil then add in the onions and sizzle until they start to brown ever so slightly, then add in your ginger, garlic, green chilli, turmeric, salt, and coriander & cumin powder and mix well.

2. Lower the heat and add in the green beans then stir to coat them in the spices. Allow these to cook slightly for about 3-5mins.

3. Next slowly add in your chopped spinach and kale. If your pan is slightly smaller just add in a bit at a time as the leaves will shrink as they wilt. Keep stirring as you add in a handful to ensure they get evenly coated in the onion and spices.

4. Once you've added in all of your spinach and kale, cover and allow to cook on low heat for about 5 mins or until all the leaves have wilted and you start to see water.

5. Finally, add in your frozen peas, stir and cover for a few minutes until the peas are fully defrosted.

6. Once you're happy everything is cooked and the spices have mixed in well, add the passata - this is just to make it slightly loose so it doesn't taste too dry. We do not want it to become a sauce so it shouldn't look red at all.

7. Mix well and cover again for one final time to allow all the ingredients to combine.

8. Serve on a bed of basmati or cauliflower rice and top with a heaped tablespoon of natural set/greek style yoghurt.

ENJOY!