Vegetarian red Thai curry
When you fancy a takeaway try a fakeaway instead - and look no further than The Lean Machine's veggie Thai red curry, which is only 350 calories per serving!
(Serves 4)
Ingredients:
2 tbsp coconut oil2 tbsp Thai red curry paste500g small butternut squash, peeled, deseeded and cut into 2cm chunks1 small aubergine, cut into 2cm chunks1 x 400ml tin coconut milk1 tsp palm sugar (can use light brown instead)1 medium red pepper, deseeded and cut into 2cm dice120g green beans, trimmed and halved1 x 225g tin bamboo shoots, drained (or can use horse chestnuts instead)Juice of 1 limeA pinch of salt (instead of fish sauce)Small bunch of coriander (25g) leaved choppedGreek yoghurt (optional - to top)
Method:
Heat the coconut oil in a wok or deep frying pan, add the curry paste and squash and fry for 3 minutes until fragrant
Add the aubergine and 200ml boiling water and cook for 5 minutes until the vegetables begin to soften
Pour in the coconut milk and palm sugar, bring to the boil then cover and simmer gently for 10 minutes until the squash is tender
Add the red pepper, green beans and bamboo shoots, cook for a further 5 minutes then remove from the heat and stir in the lime juice, fish sauce (if using) and coriander. Serve as it is or with steamed rice. Top with a little Greek yoghurt if you like.