Nice and easy to throw together and very adaptable to whatever veg is in season - make sure you pack it out with 3 or 4. If you do this with every meal, you wont need to bother with that multi vit as you'll be getting the real thing!
Serves 2. Takes around 30 min.
1 aubergine diced in to cubes
5 sweet chilli sausages (look for a high meat content)
2 cloves of garlic, crushed and peeled
1 bashed piece of lemon grass
2 diced shallots or an onion
handful of broccoli chopped
1 red pepper chopped
3 tbsp Thai curry paste
1 tbsp soy sauce
1 tsp fish sauce
juice from 1 lime
1 tbsp sugar
1 tin coconut milk
2 spring onions
as much chilli as you like
chilli sauce if that isn't enough!
Heat your oven to high, around 200C. Coat your Aubergine in oil and salt and place in the oven while you get on with everything else.
Squeeze out the sausage meat and with damp hands, roll them in to golf ball sized balls.
Fry these off in a hot pan to get a nice colour on them. We'll finish cooking them later, you just want them browned for now.
Once browned, remove from the pan and place on kitchen paper to absorb the excess oil.
Throw all your pre prepped veggies into the pan with the lemon grass and garlic. Fry these off for a few minutes until softened. Add the curry paste to the pan and fry for a minute or two so it smells fragrant.
Add the rest of the ingredients to the pan, including the browned meatballs. Bring it to the boil and let it simmer for 15 minutes. Keep an eye on it and add some water if it's looking too thick.
While the curry is doing it's thing get some rice on if you're doing high carbs, quinoa if you're doing medium and cauliflower rice if you're doing low carbs.
Get your garnishes ready while everything cooks to perfection. You could also add chilli peanuts or toasted sesame seeds for some extra crunch. It's your dinner!
Once everything's cooked plate it up nicely and enjoy!