"My Go-to Veggie Green Curry comes together really easily and packs a punch of flavour and goodness to warm you up with a simple curry base made from scratch (it's just blend and go)! I'm hooked on using Califia Farms Original Oat milk in it too with it's incredible flavour and creamy texture working so well with the heat and fragrance of the curry," says Tom Walton.
Serves 4
1 large eggplant, cut into 3cm dice
¼ Kent pumpkin, cut into 3cm dice
3 tbsp olive oil
salt
Green curry paste
1 small red onion, diced
1 3cm piece ginger, peeled, roughly chopped
½ stalk lemongrass, sliced
3 clove garlic
1-2 large green chili
Handful coriander stalks (use the leaves for garnish)
3 tbsp coconut oil
6 kaffir lime leaves
1 bunch broccolini, sliced
2 cups Califia Farms Original Oat milk
1 lime
2 cup bean sprouts, rinsed
Large handful baby spinach leaves
Handful coriander, roughly chopped
Steamed rice and lime wedges to serve
Method:
More info:
Tom Walton is a chef and dad from Bondi, Sydney with a focus on family friendly and plant-based delicious recipes. Follow his Instagram here: @cheftomwalton. For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmau
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