Saucy summer veg
TV presenter and fitness fanatic Linda Barker is back in the kitchen to share some of the healthy summery recipes she enjoys, to get THAT bikini body.
Serves 2-4
Ingredients
For the veg
4 tbsp Thai green curry paste400ml coconut milk1 tbsp crunch peanut butter2 tsp of coconut oil (or sunflower oil) Salt125g carrots, cut on the diagonal or baby carrots cut lengthways in half1 red pepper, sliced1 yellow pepper, sliced1 sweet corn on the cob, kernels removed125g French beans, cut in half125g tender stem broccoli, trimmed8 spring onions, cut into batons125g sugar snap or mange touts125g pack choi (cut in half)100g broad beans, shelled500ml good vegetable stock
To garnish
Red chillies, finely slicedCashew nuts, toasted and choppedFresh coriander, chopped
Method
Cook the curry paste in a couple of teaspoons of coconut oil (or sunflower oil) for two minutes then add the coconut milk, salt and peanut butter
Cook for 3 minutes until the sauce is reduced a little and is thick and creamy
Meanwhile, boil the vegetable stock in a large saucepan
Add the carrots and peppers to the pan. After a minute, add the sweet corn kernels, French beans and broccoli and cook for a further minute. Finally; add the spring onions, sugar snaps, pak choi and broad beans and cook for a final 2 minutes.
Remove all the veg and place onto a serving plate. Top with creamy Thai dressing and garnish with sliced chillies, chopped cashew nuts and coriander.
Serve with brown rice, red Camargue rice or black rice if available (not to be confused with wild rice).