Coconut Curry Greens with Spinach and Kale — Quick Vegan Dinner

Greens, Coconut Curry

For the Curry Paste:

• 1 teaspoon peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon ground turmeric
• 2 stalks lemongrass
• 2 cloves garlic, peeled
• 1 1/4-inch piece ginger, peeled
• 3 small hot green chiles
• 4 tablespoons peanut oil
• Handful fresh cilantro, with roots

For the Dish:

• 3 lightly heaped tablespoons curry paste (from above)
• 3/4 cup plus 2 tablespoons vegetable stock
• 1 cup coconut milk
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 pound spring vegetables (asparagus tips, fava beans, peas)
• A couple handfuls shredded greens (such as spring cabbage)
• Pinches of sugar and soy sauce

• Make the paste: Toast the white peppercorns and coriander seeds in a dry nonstick frying pan for 2–3 minutes until fragrant. Transfer to a food processor and add 1/2 teaspoon sea salt, turmeric, lemongrass, garlic, ginger, green chiles, 3 tablespoons peanut oil, and the cilantro stems and roots. Blitz to a coarse paste. Store in the fridge for a few days, covering the surface with a little peanut oil to keep it from drying out.
• In a deep pan, heat the remaining 1 tablespoon peanut oil and fry about 3 lightly heaped tablespoons of the curry paste for 30 seconds, stirring until fragrant. Add the vegetable stock, coconut milk, fish sauce, and lime juice, stirring to combine.
• Add the spring vegetables and simmer for 5–6 minutes until tender. Stir in the shredded greens and cook briefly until just wilted. Adjust seasoning with more fish sauce and lime juice, and finish with pinches of sugar and soy sauce to taste.

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