4 servings
Ingredients
- 5 large shallots sliced roughly
- 1 tbsp coconut oil
- 4 cloves garlic sliced
- I knob ginger grated
- 1 large courgette chopped
- 2 heads broccoli chopped
- 75 g sugar snaps roughly chopped
- 1 red chilli sliced
- 1 can coconut milk
- 1 can of water
- 3 handfuls of kale
- 1 -2 tsp sea salt
- Black pepper
- Squeeze lime juice
Fro the toppings
- 75 g sugar snaps roughly chopped
- Dollop of coconut yogurt
- 3-4 tbsp toasted sunflower seeds
- Coriander
Instructions
- In a large saucepan, fry the shallot on a medium heat with the coconut oil for approx 8-10 until soft.
- Add garlic and ginger and fry for a further minute. Now add the courgette and broccoli and the sugar snaps, then add the coconut milk and water and chilli.
- Cover and simmer for 10 minutes until the veg is tender. Add the kale and cook for a further minute.
- Blitz with a hand blender or food processor until smooth.
- Season well and squeeze in the lime.
- Top with the remaining sugar snap peas, coconut yogurt, toasted seeds and coriander.
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