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