Coconut Spinach, Kousa & Pak Choi Curry
This gently spiced coconut curry is a celebration of fresh greens and comforting warmth. Tender spinach and crisp pak choi are folded into a silky coconut milk base, layered with sweet leeks, colourful peppers, and soft rounds of Arabic kousa. Slow-simmered onions and ripe tomatoes create depth, while fragrant all-seasoning spice brings balance without overpowering the natural flavours. Finished with fresh basil, this dish is light yet deeply satisfying—plant-forward, nourishing, and effortlessly elegant. A modern comfort curry designed for sharing, perfect with steamed rice or warm flatbread.
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The Method
1. Build the base: Heat the olive oil in a wide pan over medium heat. Add the chopped onion and sliced leek. Sauté gently for 5–7 minutes until soft, glossy, and lightly sweetened.
2. Add vegetables: Stir in the green and red peppers and the sliced kousa (zucchini). Cook for 4–5 minutes, allowing them to soften slightly while retaining their shape.
3. Season: Sprinkle in the all-seasoning spice, salt, and black pepper. Stir well to coat the vegetables and release the aromas.
4. Layer tomatoes & greens: Arrange the tomato slices over the vegetables. Add the pak choi stems first, cooking for 2 minutes, then fold in the pak choi leaves and spinach until just wilted.
5. Create the curry: Pour in the coconut milk, gently stirring to combine. Reduce the heat and simmer uncovered for 8–10 minutes, allowing the flavours to meld and the sauce to thicken slightly.
6. Finish with basil: Turn off the heat and stir through the dry basil leaves. Adjust seasoning if needed.
Serving Suggestion:
♦ Serve warm with steamed basmati rice, jasmine rice, flatbread, or quinoa.
♦ Finish with a drizzle of olive oil or a few fresh basil leaves for an elegant touch.
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