SERVES 4

PREP 15 MINS

COOK 15 MINS

 yellow-curry200g baby sweetcorn

1 aubergine, cubed

2 courgettes, cubed

1 red pepper, deseeded and cut into bite-sized pieces

fresh coriander sprigs, to garnish

1 red chilli, deseeded and sliced, to garnish

 

For the yellow curry paste:

1-2 green chillies, deseeded and roughly chopped

2 shallots, roughly chopped

2cm piece of root ginger, peeled and grated

4 garlic cloves, crushed

1 tsp ground coriander

1 tsp ground cumin

¼ tsp ground cinnamon

3 tbsp dark soy sauce

1 tsp turmeric

¼ tsp sweetener

4 kaffir lime leaves, stems discarded

100ml coconut milk

200ml boiling vegetable stock

1 lemon grass stalk, outer leaves removed, roughly chopped

 

1 First put all the curry paste ingredients in a food processor and blend until smooth. Transfer to a saucepan over a medium heat and gently bring to the boil.

 

2 Add the sweetcorn, aubergine, courgettes and red pepper to the curry paste and bring back to the boil. Reduce the heat to low and simmer for 10-12 minutes, stirring frequently until the vegetables are cooked.

 

3 Garnish with the coriander sprigs and sliced chilli and serve hot, with boiled Thai fragrant or jasmine rice.

Credit: Slimming World’s Fakeaways. Photos: Gareth Morgans.