Thai Green Vegetable Curry
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Ingredients
- 100 g thai green curry paste
- 400 ml coconut milk
- 400 g butternut squash
- 200 g tenderstem broccoli
- 150 g mangetout
- 300 g basmati rice
- 1 lime
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 607 kcal
- Protein
- 12.2 g
- Carbohydrate
- 78.2 g
- of which sugars
- 8.6 g
- Fat
- 26.3 g
- of which saturates
- 18.3 g
- Fibre
- 7.7 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the butternut squash. Fry the curry paste in the oil for 1 minute until fragrant.
- 2
Pour in the coconut milk plus half a can of water, add the squash and simmer for 12 minutes.
- 3
Add the broccoli and mangetout and cook for 5 minutes more until everything is tender.
- 4
Meanwhile cook the rice. Finish the curry with a squeeze of lime and serve over the rice.
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