Super-green vegetable curry

Vegan | prep + cook time 55 minutes | serves 4
Fresh and fragrant this delicious Thai-inspired green curry is full of flavour and packed with nutritious greens. Serve accompanied with steamed basmati rice and topped with toasted flaked coconut.
1 ⁄ 2 cup (125ml) grapeseed oil
4 garlic cloves, peeled
1 cup (20g) fresh basil leaves
5cm piece fresh ginger, finely chopped
1 fresh long green chilli, seeded, thinly sliced
1 bunch fresh coriander, stalks and roots reserved
200g kale, washed, sliced
120g baby spinach leaves
600g baby aubergines, cut into 1.5cm slices
670ml canned coconut milk, shaken well
2 cups (500ml) vegetable stock
1 cup (200g) pearl barley, rinsed
150g green beans
1 cup (120g) frozen peas, thawed
150g sugar snap peas
salt and freshly ground black pepper lime wedges, to serve
1 Process half the oil, the garlic, basil, ginger, chilli, coriander stalks and roots, half the kale, and half the spinach until a smooth paste forms; reserve 1 ⁄ 4 cup (75g) curry paste.
2 Heat the remaining oil in a large heavy-based saucepan over a high heat; cook the aubergine, in batches, for 3 minutes on each side or until golden and softened. Drain on paper towel.
3 Reduce the heat to medium, add the green curry paste; cook, stirring, for 1 minute or until fragrant. Add the coconut milk, stock, and pearl barley; stir to combine. Cook, covered, for 20 minutes or until the pearl barley is just tender.
4 Stir in the green beans, peas, sugar snap peas, remaining kale, and the remaining spinach; cook for 3 minutes or until the beans are just tender and the pearl barley is soft.
5 Top with coriander leaves, season with salt and pepper to taste. Serve with lime wedges.
tip
Wash the coriander thoroughly, as the roots and stems can sometimes be very sandy.

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