A cleansing, nutritious dish which is filling and full of goodness and fibre! A lovely combination of flavours which is perfect for a weekend lunch or an evening meal. It is meat free, yet filled with nutrients and warming flavours.
You can serve this Thai curry with Cauli Rice, Zucchini Noodles, buckwheat noodles (which are delicious and gluten free) or you can enjoy it as a hearty soup.
You could make this dish on a Sunday and enjoy it as a lunch at work during the week. Cook once, eat twice! Excellent as a weekly prep food and would freeze well too.
A Beautiful lunch or dinner that has all the nutrients and satisfaction of an energy charged meal!
- 1 tbsp Coconut Oil Organic, cold pressed
- 1/2 Med Onion chopped
- 1 clove Garlic minced
- 1 knob Ginger minced
- 1 tsp Lemongrass minced
- 2-4 tbsp Thai curry paste green or red
- 1 cup Coconut Milk Organic
- 2 cups Vegetable Stock fresh or Pacific Brand
- 1 cup Butternut chopped
- 1 large Carrot sliced
- 1 Red Bell Pepper thinly sliced
- 1 cup Broccoli Florets
- 1 cup Cauliflower Florets
- Handful Coriander
- 1 Lime cut into wedges
Heat the coconut oil in a large saucepan and add onions, garlic and ginger. Sautee over medium heat until the onions are translucent
Add the lemongrass, curry paste, coconut milk and stock or water. Stir to combine and bring to a simmer. Add the butternut squash and carrot and simmer for around 8 minutes
Add the rest of the vegetables and simmer for another 10 minutes.
You can serve this dish as a soup/stew, or over buckwheat noodles, or over cauli rice or zucchini zoodles! Top with coriander and a wedge of Lime!