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This lighter, vegan version of a traditional Thai curry uses less coconut milk and is rich in potassium, magnesium, iron, zinc, selenium, vitamin C and vitamin B. Serve it in small bowls like a soup, or with some cooked quinoa as an alternative to rice.
Ingredients:
- 2 tsp coconut oil
- 1 courgette, cut into batons
- 150g broccoli, cut into small florets
- 150g frozen peas
- 100g frozen soya beans
- ½ red onion, finely sliced
- 2 tsp Thai green curry paste
- 150ml water
- ½ can coconut milk
- Small handful of coriander, finely chopped
- Small handful of Thai basil, torn
Method:
- Add 2 tsp of coconut oil into a large deep sided non-stick pan or wok.
- Add the vegetables and cook for 3 minutes, plashing with water half way through to steam.
- Add the curry paste and stir for another minute until all the ingredients are coated with the paste.
- Add the water and cook for another 3-4 minutes until completely dissolved.
- Stir through the coconut milk and cook for another 3 minutes.
- Stir through chopped coriander and serve in small bowls topped with basil.
Serves: 2
500 calories per serving
Rob Hobson MSc RNutr is a Registered Nutritionist who has worked with some of the UK’s largest food and health companies and performs training in the public health sector (including government agencies and the NHS). Rob contributes regularly to UK press publications and has a monthly column in Women's Health magazine.
Find out more at Rob Hobson's website, or read more about Healthspan's health experts.
