🍁🍂 It’s day 19 of Blogtober and this meal is so easy to make, really delicious and guaranteed to warm you up on a cold autumn eve.
What you will need (serves 4)
– 1 onion
– 1 carrot peeled and chopped
– 8 baby sweetcorn
– 1 handful of snap peas
– 1 handful of broccolini
– 2 spring onions chopped
– 1 red bell pepper sliced
– 1 tin of chickpeas
– 1 chilli pepper (optional)
– 1 tbsp Thai green curry paste
– 1/2 tsp garlic powder
– 1 tsp ground ginger
– 1/2 tsp lemongrass
– 3 tbsp coconut milk
– 1 lime
– coriander to garnish
Slice the onion and sauté in a pan of shallow water along with the red bell pepper on a medium heat. When the onion softens and becomes translucent, add the Thai green curry paste, ginger, garlic and lemongrass.
After 2-3 minutes, add the carrot, snap peas, broccolini, baby sweetcorn and chilli ( if you have one) to the pan along with 200ml of water. Let this simmer for 15 minutes. This is a good time to cook your rice.
Squeeze in the juice of your lime and add the chickpeas and coconut milk to the pan and cook for another 5 minutes on a low to medium heat.
Now you are ready to serve, garnish generously with coriander 👌🏻
* If you’re like me and you like to know what’s in your food, you will be happy to know that this Thai curry is a healthy one.
* Rewired isn’t going to count the calories in this meal for you as there are not enough in it to be worried about.
* The ingredients in this dish have many health benefits and I will list just a few:
– Chickpeas are fantastic for iron metabolism and red blood cell production. They also help with heart, muscle and immune function.
– Carrots are a source of beta-carotene which is excellent for your heart and your eyes (it is sometimes used to treat age related macular degeneration).
– Broccolini is one of the most wonderful vegetables around. If you want protein, calcium, zinc, iron, omega 3 fats, magnesium, potassium, vitamins A,B,C,E and K amongst many other nutrients, broccoli is your best bet.