Curries are great for packing in nutrient-rich vegetables. Carrots are a rich and widely available source of beta-carotene, but you could easily use grated sweet potato or butternut squash for similar nutrient and health properties.
Serves: 4 (with leftovers)
Prep time: 10 minutes
Cook time: 10 minutes
- 600ml water
- 1 vegetable stock cube
- 1 tbsp shop-bought Malaysian Laksa Paste (or any other south-east Asian paste that you fancy)
- 400ml tin coconut milk
- 200g brown rice noodles
- 200g carrots, grated
- 300g courgettes, grated
- 200g green beans, roughly chopped
- ½ red chilli, finely chopped
- A little chopped fresh coriander, to serve
- ½ red apple
- 1 lime, halved
- Bring the water to the boil in a large saucepan and dissolve the stock cube in the water. Add the laksa paste and coconut milk and bring to a simmer.
- Add the noodles and stir for 2–3 minutes then add all the vegetables. Bring to a simmer and allow the flavours to marry for a few minutes before dividing among large bowls.
- Scatter the chilli over each serving along with a little chopped coriander. Grate some apple over each serving and finish with a squeeze of fresh lime juice.
Mix it up:
+ Swap the brown rice noodles for white rice noodles or other noodles you have on hand (bearing in mind that they might take less or more time to cook).
+ Try grating other vegetables like celeriac, parsnip or even beetroot for a delicious earthy twist.
Recipe extract from Dr Rupy Aujla’s new book, Eat to Beat Illness (Thorsons, £16.99).