Vegetable and chickpea Thai yellow curry
The September reset has begun, which means you'll find us topping up on all of the nutrients our holiday diets lacked. And this curry is the best place to start for an easy and delicious dose of vitamins and minerals.
With 10 plant foods in one dish, it's packed with fibre which your gut bugs will thank you for, especially after a summer of cocktails. All of those yellow and orange veggies and spices, including superfood turmeric and an array of peppers, are packed with vitamins A and C to support your immune function too. Nutrition reset: done. Now just to get back to the office.
637 Cals 11.2g Sat Fat 16.8 Sugar Serves 3
Ingredients
40g Thai yellow curry paste
½ tsp turmeric powder
45ml olive oil
1 tbsp honey
Salt
300g butternut squash peeled and cut into 2cm cubes
150g cherry tomatoes, halved
75g yellow peppers, cubed
75g red peppers, cubed
100g aubergine, cut into 2cm cubes
2 large handfuls of kale
400ml can light coconut milk
600ml water
400g can chickpeas, drained
Thai basil, to garnish
180g brown rice
Method
Cook the curry paste, turmeric powder, olive oil, honey and a pinch of salt in a frying pan on a medium heat for 5-7 mins.
Add the chopped veg and kale and cook for a further 5-7 mins.
Add the coconut milk, water and chickpeas and cook for another 10-15 mins.
Garnish with Thai basil leaves and serve with brown rice. Faster than calling for a takeaway - and much tastier, too.
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