Thai green courgette

& coconut curry

Serves 2 adults

250kcal / 17g fat / 19g carbohydrate / 7g protein / 4g fibre

600g courgette (roughly diced)

120g diced white onion

60g Thai green curry paste

40g fresh coriander

400ml low fat coconut milk

  1. Dice the courgette into roughly 1inch cubes and do the same with the onion

  2. Fry this off in the curry paste until browned in a medium sized saucepan

  3. Add the coconut milk and let simmer for around 15 minutes until the vegetables are cooked

  4. Chop the fresh coriander and mix through

  5. Season to taste

  6. Serve straight away with rice (not counted in the kcal for the curry) or leave to cool and fridge for 3 days or freeze for up to 6 months in an airtight container