Give your greens some gusto with this low-cal veggie Thai curry bursting with broad beans, courgettes and asparagus.
Ingredients
- Vegetable oil
- 400ml can coconut milk
- 3 courgettes, thickly sliced
- 250g shelled fresh broad beans, skins removed
- 250g asparagus, halved
- 10 fresh basil leaves
For the Thai curry paste
- 1 tsp each cumin and coriander seeds
- 5 Thai chillies, deseeded if you like
- 2 shallots, roughly chopped
- 2 garlic cloves, roughly chopped
- 4cm piece fresh ginger, grated
- 2 lemongrass stalks, roughly chopped
- 6 kaffir lime leaves or finely grated zest of 1 lime
- 1/4 tsp turmeric
- 1/2 tbsp palm sugar
- Handful fresh coriander leaves, plus extra to serve
- Splash of vegetable oil
Method
- 1. Make the paste. Dry-fry the spices, then grind in a mortar and pestle. Put in a blender, add the remaining paste ingredients and black pepper. Blitz for 5 minutes, until smooth. Set aside.
- 2. Warm some oil in a large pan over a low heat. Add 40g curry paste and cook for 2 minutes, stirring. Add the coconut milk, bring to the boil, then simmer for 5 minutes.
- 3. Toss the courgettes in oil, season, and fry on a hot griddle for 2 minutes each side. Add to the curry and cook for 6 minutes. Add the asparagus and broad beans and cook for 3-4 minutes, then stir in the basil. Serve with jasmine rice and lime wedges to squeeze over.
Nutritional info
Per serving: 319kcals, 25.9g fat (15.8g saturated), 10.1g protein, 11.8g carbs, 3.5g sugar, 0.4g salt
Chef's tip
Chill leftover paste for up to 3 months.