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Creamy Green Lemongrass Curry

V, GF, Whole30, Paleo

4 servings

What you need:

    • 4 cups of spinach leaves 
    • 2 heads of broccoli, cut into florets 
    • 1 pouch Haven’s Kitchen Nutty Lemongrass Sauce 
    • 1-12oz can of coconut milk 
    • Handful of mint leaves 
    • Handful of micro greens 
    • Fried onions or shallots 
    • Lime wedges

    How to make it:

    1. Add the veggies, sauce and coconut milk to a Dutch oven or heavy-duty pot. Cook for 10-15 minutes. 
    2. Add to blender and blend until smooth. 
    3. Garnish with mint, greens, fried onions and lime.