Pick-your-pro­tein curry

Australian Women’s Weekly NZ - - EXCLUSIVE EXTRACT -

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.