COVER Fakeaways!

GREEN VEGETABLE CURRY Serves: 3 Prep: 20 mins Cook: 25 mins

For the paste:

2 lemongrass stalks, roughly chopped 2 green chillies, roughly chopped (optional)

4 garlic cloves, roughly chopped

1 large white onion, finely chopped 1cm piece of ginger, peeled and chopped 4 Thai basil or regular basil leaves

30g (1oz) fresh coriander leaves and stalks Zest and juice of 1 lime (or 4 fresh kaffir lime leaves instead of the zest)

½ tsp ground coriander

3 tbsp Thai fish sauce

For the curry:

1 tbsp coconut or vegetable oil, for frying 1 large courgette, sliced into half circles 1 red pepper, deseeded and cut into chunks

1 small aubergine, cut into chunks

6 baby sweetcorn

100g (3½oz) shiitake mushrooms, sliced 50g (1¾oz) baby spinach

400ml (14fl oz) can coconut milk 200ml vegetable stock

Brown rice, to serve

1 Put all the paste ingredients into a food processor and blitz to a pungent, aromatic paste.

2 Heat the coconut oil over medium heat in a large saucepan. Add the curry paste and fry for 8 mins. It should turn a darker green and be less pungent in aroma.

3 Then add the vegetables, coconut milk and stock. Bring to the boil, then reduce the heat to low and simmer, partially covered, for 10-15 mins, or until the vegetables are tender. Serve with boiled or steamed brown rice.

Per serving: 345 cals, 27g fat (23g sat fat), 11g sugar, 1.5g salt GLUTEN FREE, 2 OF YOUR FIVE A DAY

Tasty, filling meals you’ll love from just £1.07 per portion

Dale says: Green curry is one of the most delicious dishes imaginable, especially if you make the paste from scratch. This may sound a little terrifying but, trust me, it’s really quite easy. Give this a whirl and I’m sure there'll be no going back to a jar.

Step away from the phone and save the pennies and your waistline with TV chef Dale Pinnock's healthy takeaway alternatives