Thai Vegetable Curry

Calories: 181 kcal

375g broccoli florets

375g parsnips
1 tbsp olive oil

salt and freshly ground black pepper

150ml water

2 sticks lemon grass very finely sliced

2 cloves garlic chopped

2 tbsp freshly grated ginger

1-2 chillies

1 bunch fresh coriander

1 red onion

1 tsp cumin seeds lightly toasted

1 tsp coriander seeds lightly toasted

1 tbsp sesame oil

400ml can coconut milk

1 small pineapple

peeled and chopped (or 432g can pineapple in natural juice

drained)

1. Preheat the oven to 180°C 350°F gas mark
2.
3. Place the broccoli and parsnips in a large baking tray or dish and drizzle over the oil. Add the water and seasoning to taste.
4. Bake in the preheated oven for 25 minutes until the vegetables are just tender.
5. Place the lemongrass in a blender with the garlic ginger chillies most of the coriander the onion cumin and coriander seeds. Blend for 30 seconds until fairly smooth.
6. Heat the sesame oil in a saucepan and fry the puree mixture for 1-2 minutes over a medium heat.
7. Add the coconut milk bring to the boil and simmer for 1-2 minutes.
8. Place the pineapple in the blender and pulse until smooth. Add to the coconut mixture with plenty of seasoning to taste.
9. Heat through and serve spooned over the cooked drained vegetables.