Thai Green Bean Curry

Using a curry paste is a great way of quickly putting lots of flavour into a dish saving you lots of time and effort. This curry has lots of different...Using a curry paste is a great way of quickly putting lots of flavour into a dish saving you lots of time and effort. This curry has lots of different vegetables in, all with different colours and textures.



Allowing the vegetables to cook in the curry sauce means very little nutrients are lost in the cooking process; keeping the vegetables a little crunchy will also help this. Firm tofu, meat or fish can be a great addition to this curry for an added protein source. That said, using veggies like green beans, sugar snap peas, baby corn and bean sprouts are all vegetables with higher protein content.



When paired with the good source of fats from the coconut oil and milk, some slow-release carbohydrates from rice or noodles and lots of fibre from the different vegetables and grains; this dish is really well balanced. Read more Using a curry paste is a great way of quickly putting lots of flavour into a dish saving you lots of time and effort. This curry has lots of different vegetables in, all with different colours and textures.



Allowing the vegetables to cook in the curry sauce means very little nutrients are lost in the cooking process; keeping the vegetables a little crunchy will also help this. Firm tofu, meat or fish can be a great addition to this curry for an added protein source. That said, using veggies like green beans, sugar snap peas, baby corn and bean sprouts are all vegetables with higher protein content.



When paired with the good source of fats from the coconut oil and milk, some slow-release carbohydrates from rice or noodles and lots of fibre from the different vegetables and grains; this dish is really well balanced. Using a curry paste is a great way of quickly putting lots of flavour into a dish saving you lots of time and effort. This curry has lots of different vegetables in, all with different colours and textures.

Allowing the vegetables to cook in the curry sauce means very little nutrients are lost in the cooking process; keeping the vegetables a little crunchy will also help this. Firm tofu, meat or fish can be a great addition to this curry for an added protein source. That said, using veggies like green beans, sugar snap peas, baby corn and bean sprouts are all vegetables with higher protein content.

When paired with the good source of fats from the coconut oil and milk, some slow-release carbohydrates from rice or noodles and lots of fibre from the different vegetables and grains; this dish is really well balanced.

Prep time

10 mins

Cook time

20 mins

FREEZER FRIENDLY

No

SHELF LIFE

3 days

Why is this healthy?

Plant
points

3+ fruits &
vegetables

Herbs &
spices

Legumes

Diet

Pescatarian Vegan Vegetarian

Contains

Soy, Gluten

Why is this healthy?

Plant
points

3+ fruits &
vegetables

Herbs &
spices

Legumes

NUTRITION PER SERVING (Read more)

10g

Protein

585kcal

Calories

52g

Total Fat

29g

Carbs

19g

Sugars

6g

Fibre

115mg

Calcium

9%

 

9mg

Iron

50%

 

150mg

Magnesium

36%

 

1195mg

Potassium

25%

 

418mg

Sodium

18%

 

0mg

Vitamin B1

0%

 

0mcg

Vitamin B12

0%

 

0mcg

Vitamin D

0%

 

1.2mg

Vitamin E

8%

 

131mcg

Vitamin B9

33%

 

835mcg

Vitamin A

93%

 

55mg

Vitamin C

61%

 

2mg

Zinc

18%

 

89mcg

Vitamin K

74%

 

0.7mg

Copper

78%

 

0.2mg

Vitamin B2

15%

 

3.4mg

Vitamin B3

21%

 

0.3mg

Vitamin B6

18%

 

304mg

Phosphorus

24%

 

Protein: 10g; Calories: 585kcal; Total Fat: 52g; Carbs: 29g; Sugars: 19g; Fibre: 6g; Calcium: 115mg (9%); Iron: 9mg (50%); Magnesium: 150mg (36%); Potassium: 1195mg (25%); Sodium: 418mg (18%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 1.2mg (8%); Vitamin B9: 131mcg (33%); Vitamin A: 835mcg (93%); Vitamin C: 55mg (61%); Zinc: 2mg (18%); Vitamin K: 89mcg (74%); Copper: 0.7mg (78%); Vitamin B2: 0.2mg (15%); Vitamin B3: 3.4mg (21%); Vitamin B6: 0.3mg (18%); Phosphorus: 304mg (24%)

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