Vegetable Coconut Curry
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Prep Time
20 MINS
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Cook Time
1 HR
- KCals 121
- Carbs 13G
Ingredients
- 600 g swede peeled and cut into 2cm cubes
- 100 g green beans trimmed and left whole
- 1 large courgette sliced into 1cm thick, semi-circular slices
- 100 g button mushrooms halved
- 1 small onion peeled and finely chopped
- 2 cloves garlic peeled and crushed
- 20 g root ginger finely grated
- ¼ tsp mild chilli powder
- 500 ml unsweetened coconut dairy free milk alternative
- 1 lime zest only, finely grated
- 2 tbsp lime juice
- 2 tbsp low fat cream cheese
- 10 g fresh coriander chopped
- low calorie cooking spray
- salt and pepper to taste
Instructions
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Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes, stirring occasionally until slightly softened and golden brown.
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Add the garlic, ginger and chilli powder, stir, and fry for 2 - 3 minutes.
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Add the swede and the coconut dairy free milk alternative to the saucepan and stir.
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Cover and simmer over a low heat for 40 - 45 minutes, until the swede is tender when tested with a sharp knife.
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Add the green beans, courgettes, mushrooms and lime zest. Stir, then cover, and simmer over a low heat for 8 - 10 minutes, until just tender.
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Remove from the heat and stir in the lime juice and cream cheese, until the cheese has completely melted and the sauce becomes creamy.
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Stir in the coriander and season to taste.
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Serve with an accompaniment of your choice.