Spring Green Curry 5 cloves of garlic, sliced 1 red onion, finely sliced 1 tsp ground turmeric 1 tsp cumin seeds 2 chillies, sliced Greens for two; spinach, spring greens, kale, chard... 250 ml coconut milk 150 ml water Salt to taste A lime
cook eat BY O U R R ES I D E NT FO O D I E K ATIE FR ASER
Over a medium heat, in a wide pan, cook garlic and onion in a splash of veg oil until soft and starting to colour. Stir in turmeric, cumin seeds and chillies, cooking for a further minute. Slice your greens of choice, add to pan and coat with onion and spices, before adding coconut milk, water and salt. Cover and simmer for around 6 minutes, or until your greens are cooked the way you want them. Serve hot with plain basmati rice or soft naan, and a squeeze of lime.
EAT YOUR GREENS We are deep into leafy green season - the ultimate time to follow age-old advice and pack as many greens into our diet as possible. Spinach, rocket, spring greens, sorrel, kale and watercress are all superbly versatile and nutrient-abundant, offering many health benefits. This simple curry takes minutes to put together and will take any leafy green you have. 26
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Katie runs hēt – a Frome-based takeaway serving up tasty food with heat. Follow on Instagram @het_frome or email SIGN ME UP to hetfrome@gmail.com to receive weekly menu mailouts.