Thai veggie curry

Enjoy a deliciously fragrant Thai curry with fewer calories

7 ratings

35 minutes
Serves 2
4.5 of 5 a day

Nutrition: Per serving

Kcal210
Fat5.3g
Salt0.2g
Sugar15.5g

Recipe by: Rachel Clark | Health Promotion Manager

Rather than using coconut milk, this recipe uses cow’s milk for a lighter and healthier curry. To get in a daily portion of wholegrains, serve with brown rice.

Ingredients

2 teaspoons olive oil
60g potato, diced into 1cm cubes
½ small onion, sliced
3 cloves garlic, crushed
1 red pepper, sliced
1 green pepper, sliced
1 carrot, peeled and chopped into chunks
200g broccoli florets
130g aubergine, chopped into chunks
1 teaspoon curry powder
120ml skimmed milk
1 teaspoon cornflour
120ml water

Method

Heat the oil in a wok or stir-fry pan on a medium heat, add the potato cubes and cook for 10 minutes.
Add the onion, garlic, peppers, carrot and broccoli florets and cook until just tender.
Add the aubergine and stir fry for 5 minutes.
Mix together the curry powder, skimmed milk, cornflour and water. Add the mixture to the wok or stir-fry pan. Stir constantly until the mixture thickens into a sauce.
Serve with wholegrain rice or rice noodles.