Roasted broccoli green curry with coconut rice

Ingredients

Serves 4 to 6

• 2 Small broccoli heads, stalks and florets roughly chopped
• ¼ cup Vegetable oil, plus extra if needed
• 1 can Coconut milk
• 2 tbsp Soy sauce (or tamari)
• Salt and pepper, to taste

GREEN CURRY PASTE

• 1 Long green chilli, deseeded if you prefer less spice
• 1 cup Coriander leaves and stems, heaped
• 1 cup Leafy greens, packed (can use spinach, bok choy, kale, gai lan, etc)
• 5–6 Spring onions, roughly chopped
• 5 Garlic cloves, peeled
• 50 g Fresh ginger, peeled and roughly chopped
• 2 Lemongrass stalks, white parts only, roughly chopped
• 4–5 Makrut lime leaves
• 2 tbsp Vegan fish sauce
• 1 tbsp Brown sugar
• 1 tbsp Lime juice
• 1 tsp Ground cumin
• Salt and pepper, to taste

COCONUT RICE

• 2 cups Jasmine rice (or long-grain rice)
• 200 ml Coconut cream
• ½ tsp Salt
• 2½ cups Water
• 2 tbsp Crispy fried shallots, to serve