Thai Veg Curry

Cooking: ~30 mins
SW info: ~6 syns for the lot

Ingredients

• 3 cloves garlic, crushed
• small bunch coriander - chopped
• 1 red chilli deseeded
• 2 stalks of lemongrass - chopped
• 1 tsp grated ginger
• juice of 3 limes
• 1 onion, chopped
• 2 aubergines, chopped
• 3 carrots, chopped
• 225g (8oz) green beans - halved
• 113ml (4floz) reduced fat coconut milk
  [or use vlowfat yoghurt or fromage frais for fewer syns]
• 225ml (8 floz) stock

Method

1. Blend garlic, chilli, lemongrass and coriander with ginger and lime juice and water, if needed
2. In a pan, add Frylite and cook carrots, onions and aubergines for 6-8mins. Stir in paste and cook for two mins
3. Add beans, coconut milk and stock
4. Bring to the boil, reduce heat and simmer for 15-20mins
5. Serve with rice

From Slimming World somewhere