Thai vegetable curry

Name: Thai vegetable curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 broccoli head; 3 carrots; 23 tbsp Thai red curry paste; 2 1/2 cm (1in) fresh ginger; 50 g (2oz) cashew nuts; 400 mL can coconut milk; 20 g packet coriander; 1 lime; 2 large handfuls of washed spinach leaves

A ready-made Thai red curry paste makes this creamy veggie curry fast work

By The GH Kitchen TeamPublished: 03 March 2005

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Food, Green, Ingredient, Leaf vegetable, Meal, Bowl, Produce, Dish, Recipe, Cuisine,

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

1 broccoli head
3 carrots
23 tbsp Thai red curry paste
2 1/2 cm (1in) fresh ginger
50 g (2oz) cashew nuts
400 ml can coconut milk
20 g packet coriander
1 lime
2 large handfuls of washed spinach leaves

Directions

1. Step 1
  Chop the broccoli into florets. Cut the carrots into thin batons. Put the curry paste into a large pan. Peel and finely chop the ginger, then add to the pan with the cashew nuts. Stir over a medium heat for 2-3min.
2. Step 2
  Add the coconut milk, cover and bring to the boil. Stir the carrots into the pan and simmer for 5min, then add the broccoli florets and simmer for a further 5min until vegetables are tender.
3. Step 3
  Roughly chop the coriander and zest the lime. Stir both into the pan with the spinach. Squeeze the lime juice over and serve.
  
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Cooking the rice

Basmati rice - you'll need 75g (3oz) per person, cooked according to the packet instructions.

Per Serving:

Calories: 300
Total carbs: 13 g
Total fat: 25 g
Saturated fat: 14 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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