I can remember way back when I first started trying to lose weight, I didn’t know much about cooking or really what healthy food was at all. I ended up eating mostly low calorie processed crap, and as much as I lost some weight, I would often find myself craving tastier foods and then feeling guilty when I ‘went off track’ and indulged in them. A huge turning point for me, and one of the reasons I think I’ve been able to make my weight loss sustainable, was discovering just how delicious healthy food can be. This curry recipe is so healthy it could be enjoyed while ‘detoxing’ if that’s your thing, yet it is absolutely scrumptious!
One of my favourite all time meals is Thai Green Curry, and this super simple version demonstrates just how tasty healthy wholesome food can be.
- Coconut oil for roasting and frying
- 1 small head of cauliflower
- 1 small squash
- 1 inch piece of fresh ginger
- 2 tablespoons Thai green curry paste (I used Thai Taste brand which is vegan)
- 1 tin of chickpeas
- 200 ml light coconut milk
- 2 handfuls of spinach (optional, but I like the green!)
- Pre heat the oven to 200c
- Peel the squash and remove the seeds, then chop into bite size pieces, toss in coconut oil and roast until tender.
- Chop the cauliflower into bite size pieces, toss in the coconut oil and roast until tender and golden - you could pop the squash and cauliflower into the oven at the same time although the cauliflower might be done quicker.
- Warm some coconut oil in a large pan or wok over a medium heat. Mince the ginger and add to the pan along with the curry paste.
- Gently fry the curry paste and ginger for 2 minutes then add the roasted vegetables and drained chickpeas. Toss around in the curry paste before adding the coconut milk.
- Let it all simmer for about 10 minutes then add the spinach and stir through. Once the spinach is wilted, serve.
- If you wanted to make 4 servings just double all the ingredients!
You could of course serve this with brown rice. Personally I love just eating it alone served in a big bowl with plenty of coconut shreds on top. If you don’t digest beans well, or if you are following a Paleo approach then you could easily replace the chickpeas with chicken or beef.
The roasting of the cauliflower gives it a nutty flavour and the roasting of the squash intensifies it’s sweetness. However if you wanted to skip that part of the recipe just add the uncooked cauliflower and squash to the recipe and simmer for longer, perhaps with some added vegetable stock or more coconut milk.
Do you like Thai Green Curry? What is your absolute favourite healthy meal?