Protein-packed Thai Vegetable Curry
Mixing grains, legumes and pulses is a great way for vegetarian athletes to acquire all the essential amino acids that the body needs.This recipe includes a great mix of all the essential amino acids, plus a rainbow of vegetables to provide an abundance of vitamins, minerals and fibre.
Equipment
- 1 saucepan
- 1 large frying pan
Ingredients
- 185 g brown basmati rice
- ½ tbsp olive oil
- 1 onion peeled and chopped
- 1 red pepper deseeded and chopped
- 1 yellow pepper deseeded and chopped
- 320 g sweet potato peeled and chopped
- 1 tbsp Thai curry paste
- 1 400g borlotti beans drained
- 1 400g coconut milk
- 75 g cashew nuts
- 75 g mange tout
- 1 400g can of green lentils drained
- steamed pak choi to serve
Instructions
- 1. Place the rice in a pan with 1 litre of water. Bring to a simmer and cook for 25 minutes.2. Meanwhile, heat the oil in a large pan and fry the onion and peppers for 4-5 minutes.3. Add the sweet potato and cook for a further 1-2 minutes before stirring in the curry paste to coat all the vegetables.4. Pour in the beans and coconut milk, mix well and bring to a simmer. Cook for 15-18 minutes, until the sweet potato is tender.5. Sprinkle in the cashew nuts and mange tout and cook for a further 5 minutes.6. Meanwhile, pour the lentils on top of the rice (which will have soaked up all of the water by now), put a lid on the pan and turn off the heat - this allows the lentils to warm through the rice to finish cooking.7. Stir the lentils through the rice to serve, topped with the colourful vegetable curry.
Notes
Recipe courtesy of Joy Skipper, Registered Nutritionist, Consultant and Food Health Writer www.joyskipper.com