Herbs and spices will add zing to any dish

GINGERED VEGETABLE CURRY

PREP TIME: 15 MINS COOK TIME: 15 MINS SERVES 2 (AS A MAIN)

1 tsp canola oil

1/2 brown onion, chopped

1 carrot, sliced

2 tsp Thai red curry paste or

gluten-free curry paste

2 tsp grated ginger

1 tsp cornflour or

gluten-free cornflour

250ml (1 cup) Carnation Light &

Creamy Coconut Flavoured Milk 100g cauliflower, cut into

small florets

60g green beans, cut into

5cm pieces

125g can chickpeas, rinsed, drained 2 tsp fresh lime juice

60g (1/4 cup) SunRice Low GI

Brown Rice, cooked following packet directions

1/4 cup coriander leaves

2 tsp coarsely chopped

unsalted peanuts 1 Heat the oil in a medium saucepan over medium heat. Add the onion and carrot. Cook, stirring occasionally, for 5-7 minutes or until the onion softens. Add the curry paste and ginger. Cook, stirring, for 1 minute.

2 Combine the cornflour and milk and add to the pan. Increase heat to high and bring to a simmer. Add cauliflower, beans and chickpeas. Reduce heat to medium and simmer for 8 minutes or until the vegetables are just tender.

Stir in the lime juice.

3 Serve vegetable mixture over the rice. Top with the coriander and peanuts.