Use whatever vegetables you prefer, but if you are looking not to chop, go for ones small enough to cook whole. Fine french beans are lovely and you don't really need to top and tail them. Similary tenderstem brocolli cooks fairly fast. If you want to add meat to this, throw in some ready diced chicken breast at the start and allow the outside to turn white before you add the vegetables. The yoghurt is a little unusual an addition but gives a gentle tang to the sauce. Serve this with Thai fragrant or basmati rice.
300g vegetables like tenderstem broccolli, green beans, baby sweetcorn etc
1/2 mug full of frozen peas or soy beans
200ml of coconut milk (1/2 can)
1 heaped teaspoon Thai green curry paste
1 tablespoon sweet chilli sauce
1 tablespoon natural yoghurt (optional)
1 tablespoon of soy sauce
1/2 tablespoon of sunflower oil
Serves 2 (but easily doubled to serve 4)
Heat the oil and add the curry paste on a medium heat in a wok or large saucepan. Toss in the vegetables and stir to coat. Add the coconut milk and bring to a low simmer. Cook for 10 minutes or until the vegetables are just tender and the coconut milk has thickened a little. Stir in the sweet chilli and soy sauces and add the yoghurt, if using.
Arthritis diet notes:
There is some evidence to suggest that cruciferous vegetables like broccoli, kale and greens can be protective against rheumatoid arthritis. Cruciferous vegetables have also been shown to contain anti-cancer compounds and are a rich source of vitamin C and fibre. Try to cook them lightly to preserve as much of their nutrients as possible.
