1 courgette, halved and sliced
1 fennel bulb, diced
1 aubergine, diced
1 bunch asparagus, chopped
1 jar Thai green curry paste
1 400g tin coconut milk
3 tablespoons coconut oil
1) in a large frying pan, fry the veg in the coconut oil until just starting to go soft.
2) add in the amount of curry paste as the instructions say on the jar and fry for about a minute.
3) add in the coconut milk, and stir until melted and mixed in.
4) simmer for approximately 20 minutes
5) serve with rice or quinoa.
