Green Coconut Curry (Recipe in the caption)

For Green Curry Sauce

▢ 1 ¾ cup canned coconut milk 420g (1 14.5oz can or 420g)

▢ 1 cup vegetable stock (240g)

▢ 1 cup spinach 25g (kale sub)

▢ 2 tablespoon tahini

▢ 1 tablespoon vegan fish sauce soy sauce sub

▢ Zest from ½ lemon

▢ Juice from ½ lime

For Curry Base

▢ 3 tablespoon oil

▢ 1 ½ cups cooked chickpeas, blotted dry (1 15oz can or 250g)

▢ 2 teaspoon seasoned salt (sub with your favorite all purpose seasoning blend)

▢ 1 medium yellow onion, diced

▢ 4 cloves Garlic, minced

▢ 1 inch fresh ginger, grated (2.5cm)

▢ 1 ½ tablespoon yellow curry powder

▢ 1 ½ teaspoon cumin

▢ ½ teaspoon coriander

▢ ½ teaspoon black pepper

▢ ½ teaspoon red pepper flakes more or less to taste

▢ 2 small zucchinis, thinly sliced

▢ 2 cups fresh corn kernels, about 2 ears (or 1 15oz can or 330g)

▢ 10-15 fresh basil leaves

▢ ¼ cup fresh cilantro, chopped (4g)

In a blender add 1 ¾ cup coconut milk, 1 cup vegetable stock, 1 cup spinach, 2 tablespoon tahini, 1 tablespoon vegan fish sauce, ½ lemon zest and ½ lime juice. Blend until a smooth consistent texture. Set aside.

In a large skillet over medium heat, add oil. Once heated, add chickpeas. Sprinkle the seasoned salt over and stir together. Saute for 3-5 minutes or until crispy. Remove from the oil to a bowl and set aside.

In the same skillet, add 1 chopped onion, 4 cloves garlic, and 1 inch fresh ginger. Stir together and saute for 3 minutes or until it begins to soften.

Add 1 ½ tablespoon yellow curry powder, 1 ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes (or less if not wanting spicy). Stir together and allow to cook for 30 seconds to toast the spices.

Add 2 small sliced zucchinis, 2 cups corn, and ¾ of the chickpeas. Stir everything together. Add ¼ cup of the curry sauce and use that to scrap any bites off the bottom of the skillet. Add remaining sauce and reduce heat to simmer. Let cook for 15 minutes.

Add 10-15 fresh basil leaves and ¼ cup chopped cilantro and stir together. Remove from heat. Top with remaining crispy chickpeas, fresh mini cucumbers, more herbs if desired. Serve with rice or other desired sides.

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