Recipe by: Banana

Servings: 6

1 bunch basil, chopped
1 bunch coriander, chopped
2 green chilis, sliced thinly
1 tbsp freshly minced/grated ginger
2 cloves garlic, crushed
165ml coconut milk (or substitute soymilk plus 1/4 tsp. coconut extract)
1 onion, chopped
1 tsp lemongrass, sliced
1 head broccoli
100g baby corn
1 zucchini, sliced
1 sweet potato, cubed
200g green beans
200g snow peas
salt and pepper to taste

In a blender, combine the basil, coriander, chillis, ginger, garlic and coconut milk.

You may need to add 1/2 cup of water, or more coconut milk if you want it very creamy.

Blend until very smooth.

In a pan, combine onion and sweet potato with the herb/coconut mixture.

Bring to a boil and simmer until the sweet potato has softened a little.

Add the zucchini baby corn, and cook for 10 minutes.

Add the broccoli, green beans and snow peas and season to taste.

Cook until the greens are bright green (about 4 minutes).

Serve over rice.

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