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 kumara (400g), peeled, grated coarsely 1 cup (250ml) canned coconut milk 2 cups (500ml) stock of choice (vegetable or protein-based) 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 kumara, stirring, for 5 minutes or until kumara 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.