Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- vegetable oil spray
- 1 small onion, chopped
- 3 medium spring onions, cut into strips
- 3 cloves garlic, finely chopped
- 3 sprigs fresh thyme
- 1 teaspoon all-spice powder
- 1 teaspoon curry powder
- 100g aubergine, chopped into cubes
- 100g butternut squash, deseeded and cut into cubes
- 1 small red bell pepper, cut into strips
- 90g broccoli florets, thinly chopped
- 2 tins kidney beans in water, drained
- 90g carrots, peeled and cut into strips
- 50g baby corn, cut into strips
- 80g cho cho, cut into strips
- 80g green beans
- 400ml low-fat coconut milk
- half a teaspoon black pepper
- 1 teaspoon salt (optional)
Directions
Add 4 sprays of oil to a large non-stick pot on low heat. Add the onions, garlic and thyme, and sauté on low heat for 30 seconds.
Stir in all-spice powder and curry powder, and gently cook for 1 minute.
Stir in all the remaining vegetables and kidney beans, cook on medium heat for 60 seconds, then pour in the coconut milk. Stir well. Information: For some spiciness, add a halved scotch bonnet pepper along with the rest of the veg, then remove along with the thyme before serving.
Cover the pot and bring to the boil, then gently simmer on low heat for 15 to 20 minutes.
Add salt (if using) and pepper, stir and simmer for another 5 minutes, until the veg is has softened and cooked through. Remove the thyme sprigs and serve with a small (75g) portion of steamed brown basmati rice. Information: This dish freezes really well – so why not cook in batches, freeze for up to a month in labelled containers.