Preparation time: 15 minutes, Cooking time: 35 minutes, Calories per serving: 190.
low fat cooking spray
4 shallots or 1 small onion, sliced
1 garlic clove, crushed
1/2 small butternut squash, peeled, de-seeded and cut into chunks
1 courgette, sliced
1 red pepper, de-seeded and sliced thickly
50 g (1 3/4 oz) fine green beans, halved
1 vegetable stock cube, dissolved in 300 ml (10 fl oz) boiling water
150 ml (5 fl oz) 88 % fat free coconut milk
1/2 teaspoon ready prepared 'fresh' lemongrass
1/2 teaspoon ready prepared 'fresh' root ginger
1 - 2 teaspoons Thai red or green curry paste, according to taste
1 tablespoon chopped fresh coriander
salt and freshly ground black pepper
coriander sprigs, to garnish
1. Lightly spray a wok or large frying pan with low fat cooking spray. Add the shallots or onion and garlic and saute them for 2 - 3 minutes, until softened.
2. Add the butternut squash, courgette, pepper, beans, vegetable stock, coconut milk, lemongrass, ginger and curry paste. Simmer for 25 - 30 minutes, until the vegetables are tender and the liquid has reduced by about one third.
3. Add the coriander and season to taste. Serve the curry garnished with coriander sprigs.
132 people have helped to review this recipe. Thankyou!