A great-tasting low-calorie Thai vegetable curry with roasted cauliflower. This recipe is great if you’re doing the 5:2 diet; with just 250 calories per serving.
We’ve got lots more recipes like this for you to try too, take a look at our lower-calorie dinner recipes.
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Ingredients
- 185g cauliflower, roughly chopped
- 1 tsp light olive oil
- 1½ tsp Thai spice mix (we used Schwartz Thai 7 Spice seasoning)
- 300ml unsweetened coconut milk drink (Plenish or Innocent both taste good)
- 350g pack mixed stir-fry vegetables
- 2 tsp fish sauce
- Finely grated zest and juice 1 large lime
- 2 handfuls mixed herbs (or use a mix of coriander and Thai basil/sweet basil)
- 80g radishes, sliced
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Toss the cauliflower with the oil and a little salt and pepper in a roasting tin and roast for 20 minutes until golden, turning halfway.
- Meanwhile, put the spice mix and milk drink in a pan over a medium heat and bring to a gentle simmer, stirring constantly to make sure it doesn’t boil. Cover with a lid, then turn the heat to low and simmer for 5 minutes until it smells fragrant.
- Add the stir-fry vegetables to the hot milk, then cook for 5 minutes more until the veg is tender. Stir in the fish sauce, lime zest and juice, a pinch each of salt and pepper and half the mixed herbs. Divide the roast cauliflower between 2 dishes, spoon over the sauce and veg, add the sliced radish and remaining herbs, then serve.
Nutrition
- 250kcals Calories
- 4.4g (1.1g saturated) Fat
- 6.3g Protein
- 19.6g (16.4g sugars) Carbs
- 8.5g Fibre
- 1.7g Salt
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