5-a-day spiced veg stew

Name: 5-a-day spiced veg stew
Total time: 53 min
Yield: 2
Cuisine: thai
Ingredients: 1 sweet potato (300g); 1 aubergine (250g); 2 mixed-colour peppers; 2 onions; olive oil; ½ a bunch of fresh coriander (15g); 30 g sun-dried tomatoes; 2 tablespoons Thai curry paste (choose your favourite); ½ x 400 g tin of light coconut milk; 160 g mangetout; 2 teaspoons soy or fish sauce; 1 lime; 2 flatbreads optional

Fragrant coconut broth, coriander & lime

Serves 2

Cooks In53 minutes

DifficultyNot too tricky

Vegetables Sweet potato Potato Fruit Healthy vegetarian recipes Stew

Nutrition per serving

Calories 414 21%
Fat 11.2g 16%
Saturates 6g 30%
Sugars 39g 43%
Salt 1.8g 30%
Protein 11.8g 24%
Carbs 69.4g 27%
Fibre 15.8g -

Of an adult's reference intake

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Ingredients

1 sweet potato , (300g)
1 aubergine , (250g)
2 mixed-colour peppers
2 onions
olive oil
½ a bunch of fresh coriander , (15g)
30 g sun-dried tomatoes
2 tablespoons Thai curry paste , (choose your favourite)
½ x 400 g tin of light coconut milk
160 g mangetout
2 teaspoons soy or fish sauce
1 lime
2 flatbreads , optional

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Method

Scrub 1 sweet potato (300g) and slice into rounds, about ½cm thick. Trim 1 aubergine (250g) and 2 mixed-colour peppers, then chop into 3cm chunks.
Char the vegetables in a large dry casserole pan over a high heat for 5 minutes – work in batches, removing to a plate as you go.
Peel and finely slice 2 onions, then place in the large casserole pan on a medium heat with a splash of olive oil and cook for 10 minutes, stirring regularly.
Finely chop the stalks from ½ a bunch of fresh coriander (15g), reserving the leaves for later, along with 30g of sun-dried tomatoes, then add to the pan.
Stir in 2 tablespoons of Thai curry paste (choose your favourite) and cook for a further 3 minutes, then pour in ½ x 400g tin of light coconut milk and 400ml of boiling kettle water, and mix well.
Add the charred veg back into the pan, pop the lid on, reduce the heat to low and cook gently for 10 minutes, throwing the mangetout in for the final 2 minutes.
Season with 2 teaspoons of soy or fish sauce, then finely chop and scatter over the coriander leaves.
Cut 1 lime into wedges for squeezing over, then serve up, with flatbreads on the side, if you like.

Tips

LOVE YOUR LEFTOVERS
Pour any leftover coconut milk into ice cube trays and freeze, then simply click into stews, soups and sauces as and when needed. Genius!

GO VEGGIE
If you want to keep this dish veggie, choose soy sauce instead of fish sauce.