• 1 tbsp vegetable oil/ Olive oil
  • ¾ red onion, finely sliced
  • 200g courgettes, sliced
  • 2 green or yellow peppers, chopped medium size
  • 2 sweet potatoes, peeled and cut into cubes
  • 1 low-salt vegetable stock cube, made up with 1.25ltr boiling water
  • 1 garlic clove, chopped
  • 100g Thai green/Red curry paste
  • 2  (125g) whole wheat noodles
  • 125g spinach
  • 125 g Broccoli
  • 1 lime
  • 15g fresh coriander chopped/ Spring Onion


  1. Heat the oil in a large pan over a medium heat. Sauté the onion for 5 mins until starting to change color, then add the courgettes, green and yellow peppers, and sweet potato cubes. Turn the heat up to medium high, and sauté, continually stirring for 8-10 mins until the veg start to turn light golden.
  2. Stir the garlic and Thai curry paste into the vegetables, frying for 1 minute, then pour over the stock, and bring to a boil. Add the noodles, broccoli and spinach, and stir briefly, then simmer for 3-4 mins until the noodles are tender and the spinach has wilted.
  3. Season with the lime juice and coriander/Spring onion leaves on the top