Thai Vegetable Curry Recipe
Servings: 4
Ingredients
- 2 Tbsp. vegetable oil
- 1 lrg onion finely minced
- 4 x level tsp thai green curry paste
- 600 ml vegetable stock
- 200 gm washed new potatoes cut in half
- 225 gm easycook long grain rice
- 200 gm courgettes cut on the diagonal
- 200 gm carrots cut on the diagonal
- 150 gm broccoli divided into florets
- 125 gm tomatoes cut into quarters
- 150 gm frzn spinach thawed
- 300 ml coconut lowfat milk
- Â Â coriander sprigs to garnish (optional)
Directions
- Heat the oil in a large frying pan.
- Add in the onion and green curry paste then cook for 4 to 5 min on the simmering plate.
- Add in the stock and potatoes bring to the boil then cover and transfer to the simmering oven.
- Cook for 20 min or possibly till the potatoes are just tender.
- Meanwhile cook the nce.
- Bring it to the boil in a large pan cover and cook on the floor of the simmering oven. Add in courgettes carrots and broccoli to the curry.
- Cook for 3 to 4 min or possibly till vegetables are tender.
- At the last minute add in the tomatoes spinach and coconut lowfat milk and heat through thoroughly.
- Serve the curry on a bed of nce and garnish with coriander.
- When adding curry paste cook spices thoroughly otherwise the finished curry will taste raw. Curry pastes vary in heat depending on the brand.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 103 | 47% |
| Total Fat 11.89g | 15% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 718mg | 30% |
| Potassium 915mg | 26% |
| Total Carbs 26.12g | 7% |
| Dietary Fiber 6.6g | 22% |
| Sugars 9.0g | 6% |
| Protein 5.24g | 8% |
