Robyn's Thai Green Curry

Ingredients:

(Serves 2-3)

1 mooli (30cm) *

1/2 Chinese cabbage head or bok choi 

2 large leaves spring green

1 leek

2 Tomatos

1 stick celery 

White green egg plant **

200g Thick rice noodles (aka rice sticks)

2 cups (dry) Thai fragrant rice

Spices:

1/2 tsp Ginger 

1/2 tsp Cumin

6 tsp Cardamom pods (grind up)

1/2 Turmeric

1/4 tsp Chilly flakes 

Bring 1 litre of water to the boil. Meanwhile, peel and chop mooli into rounds. Wash and chop up the chinese cabbage, spring greens, and leek. When boiling add mooli first (takes about 20 mins to soften), then add cabbage, greens, leek, noodles and spices. Cook for a few mins then with a hand blender, blend it all up. Add egg plant chopped into quarters, tomato and celery. Cook until soft about 10-20 mins. Cook the rice. (Follow instructions or check out previous posts ;) Then serve! Make sure you give yourself a nice big portion. 

* mooli is a mild-flavoured, very large, white East Asian radish. 

** white green eggplant is the size of a golf ball and is an essential ingredient in Thai curries (see my other blog for full details and pictures http://sweetsugarcrumble.blogspot.co.uk/ )