Thai Vegetable Curry
Serves 2
Ingredients
Low fat spray
4 shallots sliced
1 garlic clove, crushed
½ small butternut squash, chunks
1 courgette, sliced
1 red pepper sliced thickly
50g fine green beans, halved
1 vegetable stock cube, in 300ml
(10 floz) boiling water
150ml fat free coconut milk
½ tsp ready prepared 'fresh' lemongrass
½ tsp 'fresh' root ginger
1-2 tsp Thai red or green curry paste, according to taste 1 tbs chopped fresh coriander
Salt and freshly ground black pepper Coriander sprigs, to garnish
Instructions
1. Lightly spray a wok or large frying pan with low fat cooking spray.
2. Add the shallots or onion and garlic and sauté them for 2-3 minutes, until softened.
3. Transfer to casserole dish and add the butternut squash, courgette, pepper, beans, vegetable
stock, coconut milk, lemongrass, ginger and curry paste.
4. Cook in Halogen Oven for 20-25 minutes at 250°C, until the vegetables are tender and the
liquid has reduced.
5. Add the coriander and season to taste.
My Recipies
My Recipies