Pick-your-protein curry

NUTRITIONAL COUNT PER SERVING: PROTEIN (38.5G); CARBOHYDRATE (25.1G); TOTAL FAT (24.7G); FIBRE (5.8G)

SERVES 4 PREP AND COOK TIME 30 MINUTES 2 tablespoons cold-pressed extra-virgin coconut oil

2 cloves garlic, chopped

1 tablespoon grated ginger

¼ cup (75g) Thai red curry paste 1 medium orange sweet potato (400g), peeled, grated coarsely

1 cup (250ml) canned coconut milk 2 cups (500ml) stock of choice (see Lorna’s Tip)

600g protein of choice, cut into pieces (see Pick Your Protein)

100g broccolini, cut into florets 1 medium (200g) red capsicum, sliced 120g green beans, halved

½ cup coriander leaves

1 lime, cut into wedges

1 Heat oil in a large saucepan over low heat. Cook garlic, ginger, curry paste and sweet potato, stirring, for 5 minutes or until sweet potato is tender. Stir in coconut milk and stock. Blend or process, in batches, until smooth.

2 Return curry to pan; bring to a simmer. Add protein and vegetables; simmer for 5 minutes or until protein is cooked through and vegetables are just tender. Season to taste.

3 Sprinkle curry with coriander leaves; serve with lime wedges and steamed rice or cauliflower rice if you like. Suitable to freeze. Not suitable to microwave.