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
250ml (1 cup) Carnation Light &
Creamy Coconut Flavoured Milk 100g cauliflower, cut into
60g green beans, cut into
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.