20g fresh ginger, chopped
2 red chillies, chopped
2 sticks lemongrass, finely chopped
2 garlic cloves
250g diced vegetables (a mixture of carrot, pumpkin/seasonal squashes, sweet potato)
400g can coconut milk
1 tsp. turmeric
Juice of 1 lime
A deliciously warming and healthy curry using seasonal veg.
Sauté the ginger, chilli, lemongrass, garlic, turmeric and shallots in a little coconut oil. Add the vegetables and then slowly add the coconut milk and simmer for approximately 5 minutes. Season with rock salt, lime juice and coriander.
Serve on brown or wild rice with steamed seasonal greens, such as kale or cavolo nero.