PREPARATIONS
1. Melt 1 Tbsp of coconut oil in a small saucepan.
2. In a blender whizz together crushed garlic cloves,
chopped shallots, chopped lemongrass, chopped chilli, chopped ginger, basil,
coriander, melted coconut oil until you have a paste.
3. Melt 1 Tbsp of coconut oil in a large saucepan. Add
green curry paste, ground coriander and ground cumin. Fry gently for a few
minutes.
4. Add pumpkin and red pepper cut in 2cm dice.
5. Cover vegetables with coconut milk and vegetable
stock. Add kaffir leaves. Bring to a boil, then simmer for around 10-15 minutes
until pumpkin is cooked (it should still have a bite).
6. Tip spinach into the pan and cook for a few minutes
until wilted. Add drained chickpeas.
7. Season with lime juice, sugar, salt & pepper. Serve top with fresh coriander leaves and lime
juice on the side.
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