Curries are a simple, one pot solution to pack plenty of vegetables into a meal. Coriander, lime, lemon grass and fish sauce give the distinctive Thai flavour. Serve with wholegrain or brown rice to increase your fibre intake.
20g fresh ginger chopped
Sauté the ginger, chilli, lemongrass, garlic, turmeric and shallots in a little butter.
Add the vegetables and then slowly add the coconut milk and simmer for approximately 5 minutes.
Season with lime juice and coriander. Serve with steamed greens and a serving of brown rice.