Food
Ultimate Veggie Bolognee
A plant based version of everyone’s favourite dinner. Packed with veggies and protein…
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Easy
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4
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Bites
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0.5
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low-cal spray oil
600g lean beef sirloin, cut into chunks
1 tbsp green Thai curry paste
1 stick lemongrass, thinly sliced
2 garlic cloves, chopped
2 kaffir lime leaves
1 tsp nam pla (fish sauce)
100ml reduced-fat coconut milk
60mg mangetout, trimmed
60g thin green beans, trimmed
juice of 1 lime
2 tbsp chopped fresh coriander
240g basmati rice (raw weight)
Cook the rice according to the instructions on the packet.
Meanwhile, lightly spray a wok or deep-frying pan with low-cal spray oil. Place over a medium heat and add the beef. Stir-fry for 2-3 minutes until sealed.
Stir in the curry paste and cook for 1 minute. Add the lemongrass, garlic and lime leaves and stir-fry for 1 minute.
Add the nam pla, coconut milk, mangetout and green beans. Simmer gently for 10 minutes, until the beef is cooked through and the vegetables are just tender but still a little crisp.
Stir in the lime juice and coriander and serve with boiled rice.
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