Vegetable red curry
A tasty colourful weekday meal - make double and use for lunch the following day.
750g-1kg prepared vegetables: e.g. peeled and diced pumpkin, carrot, kūmara, onions, swede, parsnips, turnips
2-3 Tbsp red curry paste
2-3 cups water
freshly ground black pepper, to taste
2 heads spinach, washed and roughly sliced
¼-½ cup lite sour cream or Greek yoghurt
4-6 sprigs parsley
Place the prepared vegetables, red curry paste, water, salt and pepper in a heavy-based saucepan.
Bring to the boil, reduce heat and simmer for 30-40 minutes or until the vegetables are tender when pierced with a knife.
Stir through the spinach. Serve with a dollop of sour cream or yoghurt, garnished with parsley.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||2.1g|