Dark nights and cold weather mean that I'm craving stodgy comfort food, which isn't necessarily healthy. I try to keep a stash of go-to healthy recipes in my cookbook (or, these days, saved in my gmail) so I'm not tempted by unhealthier comfort-food options that will undermine my fitness and health, especially during cold and flu season.
This recipe is an old, old favourite of mine that's fast, easy, filling and can be scaled up to make plenty of leftovers for lunches and dinners during the week, which just makes me love it more. The basic recipe, below, serves two, but as you'll see, it calls for a quarter of a butternut squash so it's very easy to double or even quadruple it for a bigger family or leftovers.
From an Olive magazine supplement from February 2012, this veggie thai red curry is easy and super yummy and easy to make, too.
1 tablespoon Red Thai curry paste (I use more to make the flavour stronger)
1 tablespoon coconut cream (you can freeze the rest)
300ml skimmed milk
1/4 peeled, seeded butternut squash, cut into cubes
6 baby button mushrooms
1/2 small head of broccoli, cut in to florets
6 cherry tomatoes
steamed rice to serve
1. Put the curry past and coconut cream in a pan and coook over a low heat until it starts to bubble.
2. Add the milk slowly and simmer.
3. Add the squash and cook for about 5 minutes.
4. Add the broccoli and mushrooms and cook for another 2 minutes.
5. Add the tomatoes and cook for 2 more minutes.
6. Check the squash is tender and then squeeze in the lime and season with fish sauce.
Serve over steamed rice, sprinkle with fresh coriander leaves if desired.
What's your go-to winter comfort recipe for healthy eating?
Nutrition info: Per serving, 148kcals, 10g protein, 18.2g carbs, 4.5g fat, 2.8g sat fat, 3.8g fibre, 1.1g salt.