Name: Green Veg & Prawn Curry
Total time: 1 h
Yield: 4
Ingredients: ½ cup (125ml) grapeseed oil; 4 cloves garlic; 1 cup fresh basil leaves, plus extra to serve; 5cm piece fresh ginger, chopped finely; 1 fresh long green chilli, seeded, sliced thinly; 1 bunch fresh coriander, stalks and roots reserved; 200g kale, washed, sliced; 120g baby spinach leaves, plus extra to serve; 600g Lebanese eggplants, cut into 1.5cm slices lengthways; 670ml canned coconut milk, shaken well; 2 cups (500ml) vegetable stock; 1 cup (200g) pearl barley, rinsed; 150g green beans; 150g sugar snap peas; 800g cooked prawns, cleaned, peeled with tails intact; toasted flaked coconut and lime cheeks, to serve

VMG Recipes