- Thai Curry & Cauliflower Rice.jpg (53.01 KiB) Viewed 611 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4
If served as four portions, provides 302 cals, 23g fat (of which 8g saturates), 17g sugar and 1.4g salt per portion.
Ingredients
- 1 tbsp vegetable oil
- 1 large aubergine, finely diced
- 100g (3½oz) butternut squash, peeled and diced to 2cm
- 5 tbsp Thai green curry paste
- 15g (½oz) fresh ginger, grated
- 4 spring onions, cut on a diagonal
- 2 red peppers, cut into thin strips
- 175g (6oz) baby sweetcorn, halved lengthways
- 200g (7oz) mangetout, cut on a diagonal
- 2 mild red chillis, finely diced
- 1 x 400ml (14fl oz) can of reduced-fat coconut milk
- 600g (1lb 5oz) cauliflower, grated
- 1 tbsp light soy sauce
- 1 lime, juiced
- 15g (½oz) Thai basil, chopped
Method
1. In a large pan, on a medium heat, heat the oil and when hot add the aubergine and a pinch of salt, cook for 3 - 4 minutes until the aubergine softens and looks moist. Add the cubed butternut squash and cook for a further 5 minutes.
2. Add the curry paste and fresh ginger to the pan and cook for another minute. Add the spring onion, red pepper, baby sweetcorn, mangetout and chilli and stir for a minute. Add the coconut milk and a cover, reduce the heat and gently simmer while cooking the cauliflower rice.
3. Add the cauliflower pieces into a large microwaveable dish, cover with clingfilm. Pierce the top and microwave on high for 6 minutes. Season with salt and pepper.
4. When the cauliflower is ready to serve, add the soy sauce and lime juice to the curry along with the chopped basil.
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