Super green detox stew

Ingredients

2 tbsp of coconut oil
1 big red onion chopped
3 garlic cloves minced
3 cm of ginger minced
Half of a lemongrass stalk minced
4 Kaffir lime leaves
1 zucchini diced in medium cubes
1 small broccoli head
3 tbsp of green curry paste
1 can (400g) of 100% pure coconut milk
1/2 a cup of organic chicken or vegetable stock
1 bok choy chopped in medium pieces
1/2 cup of frozen peas
Handful of frozen green beans
50g of chopped green leafy vegetables (swiss chard and kale)
Salt and pepper to taste
Handful of roughly chopped coriander
Juice of 1 lime

Instructions

1) Heat coconut oil in dutchoven or large pot over medium heat. Add onions with a pinch of salt and stir until soft. Add lime leaves, minced garlic, lemongrass, ginger and stir all together.

2) Cut florets off from broccoli and chop top part of the stem. Add florets and stems to pot with diced zucchini, salt and pepper to taste. Then add curry paste and cook stirring often for 5 minutes. Add coconut milk and stock and bring to a simmer.

3) Add green beans, peas, bok choy and simmer for 10 minutes. Incorporate leafy green vegetables and cook for another 2 minutes. Remove from heat and top off with lime juice and coriander.

Green curry paste

Instructions

Ingredients

Place all ingredients into a food processor and blitz until it becomes a paste.

4 garlic cloves

2 green chillies

1 green bird eye's chilli (optional for extra heat)

2 lemongrass stalks

1 thumb of ginger (about 5cm)

2 shallots

5 Kaffir lime leaves

Small bunch of coriander with stalks

1 tsp of ground black pepper

1 tsp of ground coriander

1/2 tsp of ground cumin

1 tsp of tamari

1/2 tsp of fish sauce