Meal of the Month: Thai Vegetable Curry
No need for curry takeouts once you try this super-tasty, filling veggie-packed delight.
This mouthwatering dish is brimming with vitamins, minerals and all-round tasty goodness.
Bring a kettle of water to boil. To a large, heatproof bowl, add noodles; pour the boiling water over the top and cover. Stir to separate and let stand for 2-3 minutes, until pliable. Drain and set to one side.
In a large, deep skillet or wok, heat oil on medium-high. Add onion, garlic and curry paste, and saute, stirring constantly for 20 seconds. Add aubergine (or courgette), sweet potato and pepper, stirring frequently, for one minute. Stir in the tomatoes, coconut milk, cane juice (or brown sugar) and soy sauce.
Bring to the boil, then reduce heat the medium-low, cover and gently simmer for ten minutes approx, stirring occasionally, until the veg is tender.
Stir in noodles, spinach, lime zest and juice and toss to coat. Continue to cook for one to two minutes, until just heated through. Garnish with fresh coriander or basil leaves, and enjoy!
Cook/Prep time 30 – 40 mins & Serves 6
6 oz rice Pad Thai noodles
2 tablespoons of coconut or grapeseed oil (don’t fret, you can use whatever oil you have in the kitchen)
1 yellow onion, chopped
2 cloves of garlic, minced
1 tablespoon of green curry paste
3 Japanese eggplants, trimmed and cut into ½-inch-thick rounds (you can substitute for aubergine or courgette)
1 large sweet potato, peeled and cut into 1-inch cubes
1 red pepper, seeded and chopped
1 tin/jar of unsalted chopped tomatoes
1 can of coconut milk
2 tablespoons of evaporated cane juice or brown sugar
1 tablespoon of soy sauce
3 cups of spinach leaves, torn
1 tablespoon of finely grated lime zest
1 tablespoon of fresh lime juice
¼ cup of fresh coriander or torn basil leaves