Recipe:

Thai green vegetable curry*

Ingredients:

• 45g of basmati rice, uncooked weight.
• 30g of mango slices.
• ¼ tin of reduced fat coconut milk (400ml).
• ½ tbs of Thai green curry paste.
• 2 courgettes (around 100g each).
• 60g of broccoli.
• 60g of mange tout or snow peas.
• 90g of baby sweetcorn.
• 15g of cashew nuts.

Procedures:

1- Pour the coconut milk into a wide pan, add the curry paste and bring to a simmer.

2- Add the sliced courgette and simmer for 5 minutes.

3- Add broccoli, cut into small florets, mange touts and sliced baby corn, and simmer for a further 5 minutes.

4- Top with roughly chopped cashew nuts before serving.