Green Vegetable Curry
- 1 Knorr Thai Lime & Ginger Stock Pot
- 1/2 butternut squash deseeded
- 1 red pepper
- 1 red onion sliced
- 1 teaspoon coriander seeds
- 1 red chilli finely chopped
- 200 g pak choi
- 400 ml coconut milk
Chop the squash into 2cm pieces and remove any thick pieces of skin. Cut the pepper into large chunks and place in a roasting tin. Drizzle with a little oil and roast in a hot oven 180°C fan, Gas mark 6 for 30 mins or until soft.
Heat a little oil in a large pan or wok and add the onion. Fry for 3-4 minutes or until softened.
Add the Knorr Thai Lime & Ginger Stock Pot and remaining ingredients, except the coriander, with 400ml boiling water and simmer for 2-3 minutes.
Serve with jasmine rice and garnish with coriander.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||275.989 kcal|
|Protein (g)||4.504 g|
|Sugar (g)||7.419 g|
|Fat (g)||22.021 g|
|Fibre (g)||3.61 g|
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