Free From Friday: Vegetarian Red Thai Curry

What better way to serve this dish with its vivid array of colours at a dinner party? There’s also a hint of chilli so if you like it hot, you’ll love the accompanying sauce!

Health-wise, it’s overflowing with goodness. The creamed coconut is a great source of B complex vitamins while the capsaicin, found in chilli peppers, decreases your appetite.

You might also have heard a lot about turmeric. Here are three reasons why they’re worth welcoming into your kitchen:

1. It’s a magical spice for those suffering from inflammatory conditions like arthritis and eczema as studies have shown turmeric can ease swelling, pain and stiffness.

2. It can reduce the risk of dementia. More than 50 studies have shown that turmeric can break down dementia-causing plaques that build in the brain.

Click here to stock up on turmeric

3. Lab studies have revealed that it can protect from colon, stomach and skin cancers.

Are you ready to raise your (chilli) temperature with this hot little number?

Read more: Going Against The Grain: gluten-free in Rome

Serves 4

Ingredients

Curry

Juice 2½  limes

2 red chillies

2 tbsp extra virgin olive oil

400 ml coconut milk (To make the coconut milk, I use a 200g pack of creamed coconut. Remove from pack and add 400ml of boiling water. Stir until milky)

2 courgette, chopped into chunks

1 aubergine, chopped into chunks

½ red pepper, deseeded and chopped into chunks

140g mushrooms, halved

140g sugar snap peas

20g pack basil, leaves picked

Pinch of salt

Paste

3 red chillies

1 stick of lemongrass

3 shallots

½ red pepper, deseeded

Zest 1 lime

½ freshly squeezed lemon juice

Stalks from 20g pack coriander

Thumb-size piece ginger, grated

2 cloves garlic

1 tsp freshly ground pepper

1 tsp ground coriander

Method

1. Blend the ingredients for the paste into a food processor.

2. Heat half the oil in a large pan.  Add 3-4 tbsp of the above paste and fry for 2 minutes.  Stir in the coconut milk, 100ml of water, the courgette, aubergine and pepper. Cook for 10 minutes until almost tender.

3. Add the mushroom, sugar snap peas and most of the basil to the curry. Season with salt and lime juice. Cook for 4 minutes until the mushrooms are tender.

4. Add the sliced chilli and basil at the end and serve with turmeric cauliflower mash.

Turmeric Cauliflower mash

Method

1 Steam a small head of cauliflower until soft enough to mash with a hand held blender.

2 Add three tablespoons of olive oil, a teaspoon of salt and two teaspoons of ground turmeric

3. Blend using a hand blender for about 30 seconds to a minute or until it reaches the same consistency as mashed potato.

Will you be giving Michelle’s Vegetarian Red Thai Curry a go this weekend? Tweet us @healthymag, tell us on Facebook or don’t forget to tag us @healthymagdaily in your Instagram snaps if you do!

Whether you’re struggling with a nagging condition like eczema or IBS or in need of some inspiration to live a blissful dairy, gluten, wheat and sugar-free life, Michelle can help. If you’d like to have a chat, check out her website for all the details

www.everythinggood.co.uk

Summary

Recipe Name

Vegetarian Red Thai Curry

Author Name

Michelle Lynette

Published On

2015-06-12