Thai veggie curry

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Thai veggie curry

Enjoy a deliciously fragrant Thai curry with fewer calories

35 minutes

Serves 2

Rachel Clark

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.

Rachel Clark

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

CALORIES: 210

FAT: 5.3g

5 A DAY: 4.5

SALT: 0.2g

SUGAR: 15.5g

Method

  1. Heat the oil in a wok or stir-fry pan on a medium heat, add the potato cubes and cook for 10 minutes.
  2. Add the onion, garlic, peppers, carrot and broccoli florets and cook until just tender.
  3. Add the aubergine and stir fry for 5 minutes.
  4. 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.
  5. Serve with wholegrain rice or rice noodles.

Try stirring in finely chopped chilli to give this dish a little extra kick

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