Ingredients

Green Curry Paste
• 2 medium shallots
• 4 garlic cloves
• A thumb-size piece of ginger
• 2 stalks lemongrass, soft inner part only, roughly chopped
• 4 green green chilies (deseed for less heat)
• 1 tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp ground white pepper (or black pepper if unavailable)
• Stalks from a large bunch of fresh coriander (reserve the leaves for serving)
• 1 tsp salt
Curry Sauce + Vegetables
• 3 tbsp (45 ml) neutral oil (e.g., sesame oil or coconut oil)
• 400 ml (14 oz) full-fat coconut milk
• 1 tsp lime zest
• 1 bay leaf
• 1½–2 cups (360–480 ml) bone broth
• 1 tbsp tamari sauce (adjust to taste)
• ~2 tsp sugar (coconut sugar preferred; adjust to taste)
• ½ small butternut squash or 1 sweet potato, cubed and grilled/roasted
• 1 small aubergine (eggplant), cubed and grilled
• 50 g (1.5 oz) sugar snap peas, sliced diagonally
• 100 g (3.5 oz) tenderstem broccoli
• 1–2 cups cooked lentils (green or brown)