A healthy and tasty curry. Try this terrific winter warmer!

Ingredients

2 tablespoons finely chopped fresh lemongrass
1 medium leek, sliced thickly
2 tablespoons Thai style green curry paste
400g chicken breast fillets, sliced
1 cup lite coconut milk
1 cup vegetable stock
4 small zucchini, chopped
300g green beans, halved
½ small Chinese cabbage, chopped
1 bunch Bok Choy, chopped
200g baby spinach leaves
2 tablespoons lime juice
¼ cup coarsely chopped fresh coriander leaves

Method
Heat a large non-stick pan and cook lemongrass and leek until leek is soft. Add the curry paste stirring until fragrant.

Add chicken and cook until tender and cooked through. Stir in coconut milk and stock; simmer uncovered until sauce thickens slightly.

Add vegetables and simmer; uncovered until vegetables are just tender. Stir in lime juice and coriander.

Serves 4

Substitute: fish, firm tofu, prawns, pork or beef

Per serving: 219cals, 26g protein, 8g fat, 9g carbohydrates, 4g fibre