Coriander and Lime Rice with Coconut Vegetable Curry

Happy Saturday. To celebrate I’m also going to enjoy a healthy Saturday with this delicious meal for my dinner. 

Start by preparing a simple curry base in a large sauce pan. I saute chopped onion, garlic and chilli in a small amount of vegetable oil at a medium-high heat. 

Whilst the onion and spices sizzle a little you can use the time to chop vegetables. I’m using celery and courgette. I really like celery but feel like it isn’t embraced in as many dishes as it could be. I love it in this as it soaks up all the flavours and adds a crisp and crunchy texture. 
Add the courgette and celery and reduce the heat to a low setting. Pop on the saucepan lid and continue to cook for 20 minutes. 

When the courgette and celery have softened as though they have been steamed add light coconut milk, coriander, fresh lime juice and spinach and continue to cook for a further 20 minutes or until the coconut milk has formed a light curry sauce. 

Preparing the rice to go along with this curry could actually not be simpler. I just add lime juice, chopped coriander and the squeezed out lime slices to the pan of rice whilst cooking (don’t forget to take thee slices out after!) The rice will become infused with the delicious flavours and  is the perfect accompaniment. 

Hope you enjoy my healthy, happy Saturday meal as much as I have. 

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