Light Thai green curry
I’ve reduced the fat by using homemade oat milk instead of coconut milk, and I’ve boosted the flavour by making my own simple curry paste.
EASY
5OF5 ADAY LOW FAT GOOD 4YOU
CALCIUM FOLATE FIBRE VIT C IRON
SERVES 2 PREP 50 mins COOK 35 mins 25g/1oz rolled oats, soaked in
200ml/7fl oz cold water for 20 mins 11/ tbsp creamed coconut, grated 1 tsp coconut oil or sunflower oil 2 carrots, sliced 1 parsnip, cut into small chunks 1 small sweet potato, chopped into small pieces tsp Marmite 2 kaffir lime leaves (dried or fresh) 6 spears purple sprouting broccoli,
halved lengthways 50g/2oz frozen peas
1 lime cut into 6 wedges FOR THE PASTE 1 green pepper, chopped
small pack coriander 1 garlic clove, peeled 2cm/ piece of ginger, peeled zest and juice 1 lime 2 spring onions, roughly chopped 1 green chilli TO SERVE brown rice
small pack coriander (optional)
1 First, make the paste. Put all the ingredients in the small bowl of a food processor and blitz until finely chopped. Transfer to a small bowl and chill. 2 Put the oats and their soaking water in the food processor (no need to clean it frst) and blend until it’s as smooth as you can get it. Strain it through a sieve to get rid of any remaining oats, then add the creamed coconut and set aside. 3 Put a large, non-stick frying pan or wok over a high heat. Add the coconut oil followed by the carrot, parsnip and sweet potato. Stir-fry for about 2-3 mins until the vegetables start to colour at the edges, then add the curry paste and cook until the curry no longer looks watery. Pour in the oat milk and coconut mixture, Marmite, lime leaves and 300ml water, and bring to a simmer. Cover and cook for 15 mins, then add the broccoli, along with 50ml water and cook for 5 mins more or until tender. Finally, add the frozen peas for 1 min more or until hot through. Take the pan off the heat, then squeeze over the juice from 2 of the lime wedges. 4 Serve immediately with brown rice, the remaining lime wedges and a scattering of coriander leaves, if you like. PER SERVING 438 kcals • fat 14g • saturates 2g • carbs 54g • sugars 21g • fbre 22g • protein 11g • salt 0.3g