This low fat vegetarian thai red curry is quick and easy and very cheap to make. If you need to make it more substantial add lentils or chickpeas to the mix.
If you like this recipe please vote for me in the Pick n Pay Food Bloggers Challenge @
http://freshlyblogged.co.za/recipe/butternut-and-leek-thai-red-curry/
These are the ingredients for Week 7 of the PnP Food Bloggers Challenge. We could leave one ingredient out and add one dairy and one item from the shelves of Pick and Pay stores. I opted to leave the baguette out and added low fat yoghurt as the dairy and a Thai red curry paste from the shelf.
- 1 butternut chopped
- 1 bunch thyme
- 1 bunch leeks
- coconut oil or sunflower oil
- 1 can chopped tomatoes
- 1 carton plain low fat yoghurt
- 1 Thai Red Curry paste sachet
- 1 cup Jasmine Rice
- Chop the butternut up into equal size pieces and season with salt and pepper. Add to a roasting pan with coconut oil or sunflower oil.
- Roast until browned, do not overcook.
- Saute the sliced leeks in sunflower oil or coconut oil , in a pan on the top of the stop. Sprinkle with thyme and cook until soft . Remove the thyme sprigs once cooked.
- Add the thai curry paste to the leeks and combine.
- Open the can of chopped tomatoes and add to the leeks.
- Add the roasted butternut.
- Add the yoghurt for a silky smooth finish.
- Cook on the stove for a few minutes until the flavours have combined.
- Cook one cup of rice in 3 cups of water with salt to taste .
- Serve the Thai Red Curry over the fragrant rice once cooked.
- You can add lentils or chickpeas to this to make it more substantial.