The Lein Thai Red Curry

Today's protein rich recipe will fulfill your Thai taste buds. Its low calories, smaller fat and carbohydrate potions will make you feel better even when eating tastier !! For this dish, you will need some ingredients from the store.

Nutrition value per a soup bowl serving : around 375 calories, 8 gms of fat, 0mg cholesterol, 10gms of protein, 60gms carbs, 10gms fiber.

We Need:

* 4 - carrots, chopped

* 1- small onion, chopped

* 1 - small head cauliflower, cored and cut into large florets

* 1 medium squash, peeled, seeded and cubed

* 1 cup - green and red bell peppers, chopped

* 1 - pound green beans, chopped and cooked

* 2 tbsps - fresh ginger, minced

* 2 - lemongrass bulbs

* 1 tbsp - cane sugar

* 1/4 tsp - red pepper flakes

* 1 can low - fat coconut milk

* 2.5 cups - low - sodium vegetable broth ( home-made or store bought)

* 1-2 tbsps - red curry paste ( MSG free)

*1 - pack firm tofu, cubed

* 1/2 cup - fresh basil, chopped

Preparation:

Combine Cauliflower florets, squash, carrots, onion, ginger and lemon grass in a vessel that fits in the cooker and cook these well until all veggies are soupy-soft. Once the cooker releases, transfer the contents into a large vessel on medium heat. In a small bowl, combine the curry paste, sugar, red pepper flakes, a little coconut milk and stir until creamy. Add this mixture to the cooked veggies on the stove.

Now add the remaining coconut milk, vegetable broth to the veggies and stir well. Cook with a lid until the liquid boils. Keep stirring. Season with salt, green beans and tofu. Cover the vessel and cook further until tofu is hot. Just before serving, garnish with fresh chopped basil. Your Lein Thai Red Curry is ready to savor with Pita bread or brown rice !!

Prathyusha Talluri