Name: Green Vegie Curry
Total time: 55 min
Yield: 4
Ingredients: 4 cloves garlic; 1 cup fresh basil leaves; ¼ cup (40g) finely chopped fresh ginger; 1 fresh long green chilli, seeded, sliced thinly; 1 bunch fresh coriander, stalks and roots reserved; 200g kale, washed, sliced; 120g baby spinach leaves; ½ cup (125ml) grapeseed oil; 2 medium eggplants (600g), cut into 4cm rounds; 670ml canned coconut milk, shaken well; 2 cups (500ml) vegetable stock; 1 cup (200g) pearl barley, rinsed; 150g green beans, trimmed; 1 cup (120g) frozen peas, thawed; 150g sugar snap peas; lime wedges, to serve

VMG Recipes