Get out the chopsticks and dive into a bowl of spicy pumpkin, cauliflower and green bean curry.
Ingredients
- 1 tablespoon peanut oil
- 50g green curry paste
- 4 Lebanese eggplant, sliced thickly
- 250g cauliflower, cut into florets
- 400ml can lite coconut cream
- 250g kent pumpkin, sliced thiinly
- 150g green beans, trimmed, halved
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup loosely packed fresh basil leaves
- Steamed white rice, to serve
Method
- Step 1Heat oil in wok. Add curry paste and stir-fry for 1 minute. Add eggplant and stir-fry for further minute. Add cauliflower and coconut cream. Cover and simmer for 2 minutes, or until cauliflower is almost tender. Add pumpkin and beans, cover and cook for further 1 minute, or until pumpkin is just tender.
- Step 2Stir through fish sauce, brown sugar and basil leaves. Serve with steamed rice.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
856 kj
Energy
13g
Fat Total
7g
Saturated Fat
6g
Fibre
5g
Protein
744.56mg
Sodium
11g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Jess Sly
- Image credit: Ian Wallace
- Publication: Fresh Living
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