OK – so although I am much better than I once was about eating vegetables, I do struggle to get my 5-a-day. So I’m particularly fond of recipes which give you pretty much all of them in one sitting (I make it: aubergine, broccoli, peppers, green beans and sweet potato). Job done!
Thai Green Curry
Ingredients (serves about 4)
1 x jar of Thai Green Curry Paste (ours from Asda)
2 x chicken breasts, skinless and sliced thinly
1 x aubergine, quartered and sliced thickly
1 x can of coconut milk (cheapest can be found in the world foods aisle near Caribbean food and definitely not next to the Thai food section!)
Frozen green beans
Frozen mixed sliced peppers.
Frozen diced onion
1. Fry off a couple of tablespoons of onion in a tablespoon or two of olive oil.
2. Follow instructions on curry paste jar (in this case – add the paste, add the chicken, add the coconut milk, add the vegetables, cook for c. 15-20 mins)
Sweet potato wedges
I started to make a recipe from Ottolenghi’s ‘Plenty’ but ran out of time, and it was raining outside, so I didn’t want to go and get fresh coriander ;-).
4 medium sweet potatoes, cut into 1/8ths
1.5 tsps ground coriander
pinch of salt
2 tbsp creme fraiche
1 green chilli, deseeded and sliced
Juice of 1 lime.
1. Wash, but don’t peel the sweet potatos. Cut into 1/8ths.
2. Line a baking tray with greaseproof paper and pour c. 1 tbsp olive oil onto the paper. Add the wedges.
3. Sprinkle with the mixture of ground coriander and salt.
4. Roast at 220C for about 25 mins or until done.
5. Mix the creme fraiche, chilli and lime juice together just before serving and serve alongside the wedges.