Vegetable & coconut milk curry recipe

0 ratings Rate
  • Serves 4
  • 25 mins to prepare and 30 mins to cook
  • 148 calories / serving
  • Healthy
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
171434 vegetable and coconut milk curry HERO

Heat the groundnut oil in a large casserole dish over a moderate heat until hot. Add the carrot, baby sweet corn, onion and yellow pepper and sauté for 2-3 minutes, stirring occasionally. Add the kaffir lime leaves, Thai peas and vegetable stock and bring to a simmer.

Stir in the coconut milk, return to a simmer and cook gently for 10-15 minutes until the vegetables are soft. Season to taste with the fish sauce and lime juice, then stir in the mangetout.

Spoon into serving bowls and garnish with the lime leaves. Serve immediately.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 50ml groundnut oil
  • 1 large carrot, peeled and thinly sliced into discs
  • 1/2 small head of broccoli, prepared into small florets
  • 50g peas (use frozen if not available)
  • 100g baby sweetcorn
  • 50g mangetout, halved
  • 1 onion, roughly chopped
  • 1 yellow pepper, deseeded and diced
  • 400ml coconut milk
  • 250ml vegetable stock
  • 1tbsp fish sauce
  • juice of 1 lime
  • zest of 1 lime
  • a few basil leaves
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 608kj 148kcal 7%
  • Fat 6.9g 10%
  • Saturates 1.6g 8%
  • Sugars 13.1g 15%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 15.7g Protein 5.5g Fibre 4.7g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.