Recipes
Date posted: 17/06/2021
Ingredients
| La Espanola pure olive oil glass | 20ml |
| Green Thai paste | 40g |
| Red onion (whole) | 30g |
| Everyday Favourites chopped leaf spinach | 40g |
| Chick peas in water | 80g |
| Pre-diced butternut squash | 80g |
| Extra fine beans | 80g |
| Cook Asia rich & creamy coconut milk | 100ml |
| Essential Cuisine vegetable stock mix | 10g |
| Water | 100ml |
| Coriander | 10g |
| Sweet potato | 80g |
| Easy cook long grain brown rice | 100g |
| Lime | 1 |
Method
- Heat the olive oil in a deep sauté pan, and then add the green Thai paste and red onion wedges. Cook until the onion is nice and soft
- Add the blanched vegetables, coconut cream and vegetable stock. Bring to a simmer and cook for 4-5 minutes
- Add in the chopped coriander
- Serve over brown rice and sweet potato noodles
- Finish with fresh coriander & grilled lime half