Thai vegetable curry recipe
information
Preparation time: 15 minutes, Cooking time: 35 minutes, Calories per serving: 190.
ingredients
The flavours of Thailand - lemongrass, coriander, shallots and curry paste -combine together in this warming vegetable curry to give you a filling, healthy and delicious meal.
low fat cooking spray
4 shallots or 1 small onion, sliced
1 garlic clove, crushed
1/2 small butternut squash, peeled, de-seeded and cut into chunks
1 courgette, sliced
1 red pepper, de-seeded and sliced thickly
50 g (1 3/4 oz) fine green beans, halved
1 vegetable stock cube, dissolved in 300 ml (10 fl oz) boiling water
150 ml (5 fl oz) 88 % fat free coconut milk
1/2 teaspoon ready prepared 'fresh' lemongrass
1/2 teaspoon ready prepared 'fresh' root ginger
1 - 2 teaspoons Thai red or green curry paste, according to taste
1 tablespoon chopped fresh coriander
salt and freshly ground black pepper
coriander sprigs, to garnish
4 shallots or 1 small onion, sliced
1 garlic clove, crushed
1/2 small butternut squash, peeled, de-seeded and cut into chunks
1 courgette, sliced
1 red pepper, de-seeded and sliced thickly
50 g (1 3/4 oz) fine green beans, halved
1 vegetable stock cube, dissolved in 300 ml (10 fl oz) boiling water
150 ml (5 fl oz) 88 % fat free coconut milk
1/2 teaspoon ready prepared 'fresh' lemongrass
1/2 teaspoon ready prepared 'fresh' root ginger
1 - 2 teaspoons Thai red or green curry paste, according to taste
1 tablespoon chopped fresh coriander
salt and freshly ground black pepper
coriander sprigs, to garnish
method
1. Lightly spray a wok or large frying pan with low fat cooking spray. Add the shallots or onion and garlic and saute them for 2 - 3 minutes, until softened.
2. Add the butternut squash, courgette, pepper, beans, vegetable stock, coconut milk, lemongrass, ginger and curry paste. Simmer for 25 - 30 minutes, until the vegetables are tender and the liquid has reduced by about one third.
3. Add the coriander and season to taste. Serve the curry garnished with coriander sprigs.
2. Add the butternut squash, courgette, pepper, beans, vegetable stock, coconut milk, lemongrass, ginger and curry paste. Simmer for 25 - 30 minutes, until the vegetables are tender and the liquid has reduced by about one third.
3. Add the coriander and season to taste. Serve the curry garnished with coriander sprigs.
serving amount
serves 2
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