Vibrant Veggie Thai Curry with Kaffir Lime and Ginger

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

33.5g

Energy (kJ)

5532kJ

Energy (kcal)

1323kcal

Carbohydrate incl. fibre (g)

166.6g

Carbohydrate excl. fibre (g)

155.4g

Sugar (g)

10.9g

Fibre (g)

11.2g

Fat (g)

61.4g

Saturated fat (g)

47.4g

Unsaturated fat (g)

10.0g

Monounsaturated fat (g)

6.1g

Polyunsaturated fat (g)

3.8g

Trans fat (g)

0.0g

Cholesterol (mg)

6mg

Sodium (mg)

1434mg

Salt (g)

3.58g

Vitamin A (IU)

2624IU

Vitamin C (mg)

103.0mg

Calcium (mg)

589mg

Iron (mg)

13.30mg

Potassium (mg)

1402mg

Total

133.9g

22129kJ

5291kcal

666.3g

621.6g

43.4g

45.0g

245.7g

189.6g

39.9g

24.5g

15.2g

0.0g

26mg

5737mg

14.33g

10495IU

411.8mg

2356mg

53.18mg

5609mg

Ingredients
Cook

1 onion diced
1 bunch of coriander leaves and stalks separated
3 cm piece of ginger peeled and grated
1 garlic clove grated
2 fresh green chillies diced
250 g tenderstem broccoli ends trimmed
1 courgette sliced
250 g green beans woody stems discarded
1/2 green peppers sliced
1/2 red pepper sliced
175 g baby sweetcorn halved
396 g tofu cubed
800 ml coconut milk
1 Knorr Kaffir Lime & Ginger Stock Pot
Thai rice cooked to serve
lime wedges to serve
200 g self-raising flour plus extra for dusting
1 tsp salt
200 ml yoghurt
50 g desiccated coconut
1 tbsp olive oil
1 tsp baking powder