Skip to content
Green Garden Curry

Green Garden Curry

This nourishing curry provides comfort and flavour without weighing you down. It features our Vegetable Broth, which is delicious and provides a range of nutrients essential for winter wellness. The first ingredient in each of our Vegetable Broths is Vegan Nutritional Yeast Flakes which provide a great source of B Vitamins, helping with immune function and energy production – essential for the winter hibernation period. It also combines a wide range of nutritious superfoods and spices to maximise nutrient variety.


  • 2 large garlic cloves
  • 1 piece of ginger, thumb sized
  • 1 lemon grass, halved
  • 1 bunch of coriander, stalks chopped and leaves reserved
  • Mint leaves
  • 2 kaffir lime leaves
  • 1 green chilli
  • 2 x 400 ml cans of coconut milk
  • 2 tbsp fish sauce
  • juice of 1 lime
  • 500 g chicken breast, diced
  • 1 zucchini, cubed
  • 1 bunch of baby broccoli, sliced into 2 cm pieces
  • lime wedges
  • baby bok choy
  • bean sprouts


1. Prepare rice according to packet instructions.

2. Add garlic, ginger, coriander stalks, 1 kaffir lime leaf, and chilli into a food processor and blitz to make a paste. (If you don't have a food processor use a grater or chop with a knife, and then pulverise in a mortar and pestle to make paste). 

3. Heat 1 tbsp of coconut oil in a pan, add curry paste and fry until fragrant, 3-4 minutes. 

4. Bash lemon grass stalk until it breaks open slightly and add into pan.

5. Add in coconut milk, broth powder, fish sauce, and tear the remaining kaffir lead and add in along with lime juice. Bring to  simmer.

6. Add in chicken and simmer for 15 minutes.

7. Add in zucchini, broccolini, and bok choy. Simmer for another 5 minutes.

8. Taste and adjust seasoning adding in more lime juice or fish sauce.

9. Serve with rice, top with mint and coriander leaves, lime wedges and bean sprouts. 

Serves 2-3

Previous article Peach & Passionfruit Collagen Tarts