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Celery green curry

11th March 2015 by Gaëlle Branellec-Shachar Leave a Comment (0)

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This celery green curry is a healthy recipe, using both the stalks and leaves of the vegetable. Celery is an excellent source of vitamin K and molybdenum. It is also a very good source of folate, dietary fibre, potassium, manganese, pantothenic acid and a good source of vitamins B2, C, B6, A, copper, calcium, phosphorus and magnesium.

The quantities here are for 2 (315 calories per serving). It is ready in 35 minutes or so.

Ingredients

  • 2 spring onions, chopped
  • 1 red chili pepper, deseeded and roughly chopped
  • 2 garlic cloves, peeled and chopped
  • 2 cm of fresh ginger root, peeled and roughly chopped
  • 1 large handful of fresh coriander leaves, roughly chopped
  • ½ teaspoon of ground coriander
  • 5 dried kaffir lime leaves, soaked in hot water for a few minutes, drained and stem removed
  • 1 lemongrass stalk, chopped
  • Juice of half a lemon
  • 2 tablespoons of olive oil
  • 3 cups of celery cut into 2-cm chunks
  • 2 lightly packed cups of celery leaves, roughly chopped
  • Salt and pepper
  • 1 cup of coconut milk
  • 1 cup of water

Preparation

Prepare the green curry paste: put the spring onions, red chili, garlic, ginger, coriander leaves, ground coriander, kaffir lime leaves, lemongrass, lemon juice and 1 tablespoon of olive oil in a food processor, and blend to purée.

In a wok or skillet over high heat, add 1 tablespoon of olive oil, the celery chunks and leaves, and sauté for a few minutes. Stir in the green purée, and cook for 2 minutes more. Then stir in the coconut milk and water. Season with salt and pepper to taste. Bring to a boil, turn down the heat and simmer uncovered for 8-10 minutes until the liquid has reduced and the celery softens (it will remain a bit firm). Serve!

I served this celery green curry with a bit of brown rice.

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Veggie Mains celery, chili pepper, coconut, kaffir lime leaves, lemongrass, spring onion, vegan

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Gaëlle Branellec-Shachar

Hi, I'm Gaëlle. After years of eating junk and processed foods, I made in September 2012 the life-changing decision to eat healthy and adopt a flexitarian wholefood diet. And I never looked back.

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