Thai Green Vegetable Curry
There are no hard and fast rules about which vegetables to use in a curry, so if you have some leftover, just add them in. You can use curry paste from a jar, or make your own.
- 300 g basmati rice organic, fairtrade
- 2 tbsp groundnut oil organic
- 1 red onions organic, peeled and diced
- 1 aubergines organic, diced 1cm cubes
- 1 red peppers orgnanic, deseeded and diced
- 2 tbsp thai green curry paste organic
- 75 g mange tout organic, sliced lengthways
- 3 carrots organic, peeled and sliced into discs
- 400 ml reduced fat coconut milk organic, fairtrade
- 200 ml vegetable stock organic
- 150 g spinach leaves organic
- 1 limes organic, fairtrade, cut into wedges
Home-made curry paste (optional)
- 20 g fresh ginger organic, peeled and grated
- 2 garlic cloves organic, peeled and crushed
- 1 tbsp lemon grass organic, outer leaves removed, finely chopped
- 1 red chillis organic, deseeded and finely chopped
- 2 tbsp ground nut oil organic
- Put the rice on to cook as per the packet instructions
- Heat the oil in a large frying pan and fry the onion, aubergine and pepper over a medium heat for about 5 minutes.
- Add the curry paste, stir and fry for 2 minutes. If you are making your own, blitz all the ingredients together in a food processor until you get a paste.
- Add the mange tout, carrots, coconut milk and vegetable stock and simmer for 15 minutes.
- Stir in the spinach leaves one handful at a time and cook until the leaves have wilted which will take around 2 minutes.
- Serve the curry together with the rice and a wedge of lime.
In a hurry or not all eating together? This dish can be re-heated.
Calories: 448kcal | Carbohydrates: 44g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Sodium: 566mg | Potassium: 901mg | Fiber: 10g | Sugar: 11g | Vitamin A: 12400IU | Vitamin C: 155.1mg | Calcium: 110mg | Iron: 4mg