Green Garden Curry

With Vegetable Broth

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 tbsp Vegetable Broth powder

The Wholefood Pantry White Basmati Rice

The Wholefood Pantry Coconut Oil

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


Organic Cold Pressed Coconut Oil

Organic Cold Pressed Coconut Oil


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