What will i need?

  • 1 tbsp. olive oil
  • 1 red onion, chopped into wedges
  • 1 tbsp. peeled and finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 2 tbsp. curry powder
  • ½ cup (120ml) vegetable stock
  • 1 tbsp. corn-starch
  • 1 ½ cups (350ml) canned coconut milk, full-fat
  • 1 eggplant, chopped
  • 1 zucchini, sliced
  • 1 1/2 cups (115g) mushrooms, quartered
  • 1 red bell pepper, chopped
  • 1/2 tsp. lime zest
  • 1 tbsp. lime juice
  • 1/4 cup (5g) fresh basil, chopped
  • 3 cups (480g) cooked white rice

Nutritional

per serving:

  • 376 kcal
  • 17g Fats
  • 51g Carbs
  • 7g Protein

Method

  • Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook, for 4 minutes or until soft. Stir in the curry powder and cook for another minute.
  • Prepare the vegetable stock and mix it well with the corn-starch. Add the vegetable stock mixture to the pan along with the coconut milk and chopped vegetables. Season with salt & pepper and mix well.
  • Simmer for 10-15 minutes or until vegetables are tender. Stir in the lime zest and lime juice just before serving.
  • Spoon rice onto plates and top with vegetable curry, garnish with fresh basil to serve.

Severs 4

Prep: 10 mins

Cook: 15 mins