The super-fast shape-up plan: Thai-spiced vegetable & coconut curry
This is a light, fresh alternative to a traditional curry. It is quick to rustle up and makes a deliciously zingy, fragrant lunch or supper for a fasting day. A note about coconut milk: the canned variety is significantly higher in calories, so try to find the kind that is sold in a carton, which is lighter.
GLUTEN-FREE (check the fish sauce)
VEGAN (check the fish sauce)
PREP 10 minutes
COOK 20 minutes
CALORIES PER SERVING 193
½ head of cauliflower (about 180g), roughly chopped
1 tsp olive oil
½ tsp ground turmeric
½ tsp ground ginger
½ tsp sweet paprika
½ tsp chilli flakes
300ml unsweetened coconut milk (also called coconut drink)
120g bean sprouts
120g cabbage, shredded or finely chopped
120g carrots, shredded or finely chopped
1 tbsp vegetarian fish sauce
juice of 1 lime
a small handful of basil, or Thai basil if available (about 15g), chopped
a small handful of fresh coriander (about 15g), chopped
100g radishes, thinly sliced
- Preheat the oven to 200C/ 180C fan/gas 6. Place the cauliflower in a roasting tin, add the oil and mix together well, then season. Roast for about 20 minutes, turning halfway, until it has softened and turned golden.
- Meanwhile, heat a saucepan over a medium heat, add the turmeric, ginger, paprika, chilli flakes and coconut milk, and bring up to a gentle simmer while stirring constantly. Cover with a lid, reduce the heat to low and cook for 5 minutes, when it should start to become fragrant.
- Stir in the bean sprouts, cabbage and carrots, and cook for a further 5 minutes, or until tender (but they still have a little bite). Add the fish sauce, lime juice and half the herbs, stirring well. Season to taste.
- Serve the cauliflower with the vegetables, radishes and remaining herbs.