Bridget's Organic Thai Green Vegetable Curry

Always use organic produce for a really healthy meal. Varying the organic vegetables will not stop this dish from tasting amazing, it will be a sizzler!

Lightly fry some leeks, onions and spring onions in a little butter/olive oil, mix in one jar of organic Thai Green curry paste, then place into a slow cooker. Add one tin of coconut milk.

Peel, remove seeds and chop/slice; carrots, parsnip, turnip, swede, spinach, harlequin squash (remove skin), purple sprouting broccoli, one red pepper, spinach and a medium potato.

Cook in the slow cooker until vegetable are to your taste..

Serve and top with some fresh coriander if you wish.

by Bridget Charity Rendall

https://www.facebook.com/photo.php?fbid=486169504751449&set=a.1732463993...