- A thumb of ginger
- 1 tsp ground turmeric
- 1 stem of lemon grass
- 1 chilli
- 4-5 lime leaves
- A head of broccoli
- 1 lime
- 1 pak choi
- A 400g bunch of carrots
- A 200ml tin of coconut milk
- Sea salt and freshly ground pepper
- 100ml + 1 tbsp boiling water
- 1½ tbsp olive oil
- Food processor (optional)
- Measuring jug
- Large frying pan or wok
Peel and chop your ginger and turmeric. Remove the tough outer layers of the lemon grass and roughly chop the stem. Halve the chilli. Set aside one half.
Add the lime leaves to a food processor with the ginger, 1 tsp turmeric and half of the chilli. Blitz to a paste then put in a bowl. Finely chop everything if you don’t have a processor.
Roughly chop the broccoli florets and place them in the food processor. Pulse a few times till you have ‘rice’. Grate or finely chop the broccoli if you don’t have a processor. Zest the lime.
Cut the pak choi in half. Add ½ tbsp olive oil to the pan and fry the pak choi, cut side down, for 2-3 mins till charred. Remove from the pan. Cut the carrots in half lengthways (quarters if they’re large).
Heat 1 tbsp olive oil in the pan. Add the ginger paste and cook for 2 mins till aromatic. Pour in the coconut milk and 100ml boiling water. Bring up to a simmer then add the carrots. Cook for 10-15 mins till just tender.
In a large frying pan or wok tip in the broccoli rice with 1 tbsp hot water. Roughly chop half the carrot leaves and add them. Cook for 3 mins then add the lime zest and season.
Chop the remaining carrot leaves. Add to the coconut curry with the charred pak choi. Simmer for 1 min to warm through. Squeeze in the juice of the lime. Serve with the broccoli rice. Scatter with slices of the remaining chilli.
It's the carrot tops
Carrot leaves and stalks taste a little like parsley. If you don’t use them all in this curry, wrap them in kitchen paper and keep in your fridge for a few days. Add to soups, salads or blitz into pesto.