This green curry is perfect for a sharing platter or as a side dish with a packet of poppadoms. This vegan friendly recipe is bright green colour from the spinach, so creamy and delicious. You can make this with frozen or fresh spinach, so it works all year round.
Start by finely chopping the shallots, then add to a large pan with a drizzle of oil, whilst it lightly fries, finely chop the ginger and garlic and add to the pot
After a few minutes add the coriander and fenugreek seeds to toast, then add in the drained chickpeas
Meanwhile add the lemongrass, spinach, ground cumin, sugar, 1/2 lime juice, and coconut milk to a blender and blend until smooth
Salt the food to taste, adding another squeeze of lime juice, then after 15 minutes add any further seasoning needed then top with toasted sunflower seeds, chopped chilli and fresh coriander