Notes:

• If you want to, feel free to add some cooked chicken when you add the spinach and peas and cook for a few minutes until heated through.

• Save time and use baby spinach instead of spinach – meaning you don’t have to chop it up!  

• You could use frozen broccoli, beans and spinach – simply thaw and drain any excess water from the broccoli and beans, and gently squeeze any excess water from the spinach. 

• If you haven’t used lemongrass before, you can find it in the herb section of most supermarkets. To prepare, remove the outer layer of the lemongrass stalk and trim the ends. Thinly slice the inside, then finely chop. You could replace the lemongrass with 2 tablespoons lemongrass paste or 1-2 tablespoons of yellow curry paste also (if vegetarian/vegan check ingredients as some curry pastes use shrimp paste). 

• Add some sliced red or green chilli, or a pinch of chilli flakes when you serve the curry, if you would like some spiciness with this dish. 

• You could serve with cooked brown rice or quinoa, or with noodles such as brown rice/mung bean vermicelli or sweet potato or kelp noodles. Cook according to packet directions.