- 1-1 1/2 tbsp red thai curry paste
1 inch finely chopped ginger
200ml coconut milk
2 1/2 carrots cut into thin batons
1/2 broccoli head cut into florets
10g fresh coriander, chopped
1/2 lime (zest and juice)
1 large handful of spinach
My adventures in the Bumper Veggie Cookbook
continue with this Thai Veg Curry; vegan, but as my mum’s been worrying about my protein intake (it’s fine, mum) with my being vegetarian and lactose intolerant, I’d just like to reassure you all (and her) that there’s LOADS in things like coconut milk, and chickpeas. Which make up most of my favourite recipes. Also Soya milk is FORTIFIED with things. Like calcium, mostly. And I have that every morning. Fear less, please.
Anyway, message to my mother aside, here’s today’s adventure into a really nice quick Thai veg curry. I’d be liberal with the coconut milk, though that’ll knock your fat content up, it also makes it tastier, so there.
Prep Time: 10 | Cook Time: 15 | Servings: 2
Nutritional Info: 200 kcal, 10g fat (2g sat fat), 19g carbs, 0.7g salt (not including rice, add 178kcal for a 50g dry rice weight portion)
THINGS WOT GO IN IT
THINGS WOT YOU DO:
Put curry paste in a large pan, add the ginger and cashew nuts and stir fry on med heat for 2-3 mins
Add the coconut milk, bring to the boil
Stir in the carrots, then simmer for 5 mins.
Add the broccoli and simmer for 5 mins more.
Stir the coriander and lime zest in with the spinach.
Squeeze in the lime juice and serve with basmati rice.