There are two types of blog post I love. Seeing what people (actually) have for dinner and ‘Whats in my bag’ posts. I’m so damn nosey! So I thought I’d post some photos of what I have for dinner occasionally, complete with recipe of course!

After the other weeks disappointing visit to Busabi Eathai and another successful Thai meal at My Thai in Sandwich we were on a bit of a Thai food mission! Then hjartesmil posted this thai curry recipe that looked so easy I had to give it a go. Of course I substituted most of the ingredients and forgot the rest (erm onions!) but damn it was tasty!

The reason I replaced carrots with cauliflower is simple. I had four of them (2 for £1 at the farm shop) and also I adore cauliflower! We also picked the spring greens and spring onions at Gregs farm. Makes them taste better I think. Also spring onions are really difficult to pick. So are leeks. They really dont want to be picked.

Fun fact: I’d never actually heard of Spring Greens before I met Greg (or Kale). I always thought they were a figure of speech! Giant dark green leaves full of Vitamin C, K, soluble fibre with mega cancer reducing properties! AKA very good for you!! And I hate leaves so this recipe is the perfect way to force yourself to eat them






  • 1 can coconut milk 
  • red thai curry paste (I used about 5 teaspoons!)
  • Chopped Spring onions
  • Spring greens, shredded
  • 2 hard boiled eggs. (I used Bantams, also fresh from the farm! Tiny eggs, massive yolk!)
  • Red Kidney beans (I had half a can left over)
  • Cauliflower florets ( I only used half)
  • 1 teaspoon minced garlic (I buy a big jar in the Polish section of Sainsbury’s)
  • 2 teaspoons minced ginger. (again you can’t beat the Polish section!)
  • 1 teaspoon sugar
  • Lemon juice (to taste)




Heat oil in a saucepan and add garlic, ginger and sping onions. When onions are soft add cauliflower florets and stir. I waited until the cauliflower was nice and brown. Then add the jar of coconut milk (shake it first!) and the Curry Paste (to taste!). Give it a stir and put the lid on.

When the cauliflower is tender, add your shredded spring greens and red kidney beans. Then add the sugar, lemon juice and boiled eggs.

Let the sauce thicken and serve over rice.