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Thai vegetable curry

Preparation time: 15 minutes, Cooking time: 35 minutes, Calories per serving: 190.

ingredients

serves 2
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

method

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.

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