Low Fat Thai Vegetables Recipe

Greetings!

This is a quick low fat Thai style vegetables recipe you may want to try for dinner.

It's only 4.5 pts per serving (4 servings), and it should only take about 15 minutes to prepare (plus 35 minutes to cook).

Ingredients:

• 1 tsp sunflower oil
• 356 g Quorn cubes
• 6 shallots, halved
• 1 aubergin
• 1 red pepper
• 1 green pepper (capsicum, we call them here)
• 225 g sweet potatle
• 175 g mushrooms
• 4 lime leaves
• 1 Tbsp Thai green curry paste
• 300 ml (1/2 pint) skim milk
• Coconut essence
• 300 ml (1/2 pint) vegetable stock, and
• 2 tablespoons of fresh coriander (chopped)

Got all that ready? Ok...

This is what you do:

Dice and de-seed the capsicums, chop the sweet potato, slice the mushrooms, and chop the fresh coriander.

Next, heat the oil in a large pan and cook the Quorn, shallots, aubergine, capsicums, sweet potatoes and mushrooms. Stir for about 5 minutes, and stir in the lime leaves, curry paste, milk and add a few drops of coconut essence (that is better than using low fat coconut milk). Add the vegie stock.

Bring to the boil and allow to bubble for another 5 mintues, then simmer for 25 minutes or so.

Serve warm. If you want, you can accompany this dish with steamed rice (add a couple of points to your traker), and scatter coriander over the top.

Bon apetit!



Yours in Health,


Skinny Jeff