Herbs and spices will add zing to any dish

GINGERED VEG­ETABLE CURRY

Diabetic Living - - MID-WEEK MEALS -

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.

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