Vegetable & coconut milk curry recipe

  • Serves 4
  • 25 mins to prepare and 30 mins to cook
  • 148 calories / serving
  • Healthy
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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.

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  • 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
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  • 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


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