Warming ginger adds depth of flavour to a dish, while aiding digestion and circulation.

PREPARATION TIME: 20 MINUTES COOKING TIME: 20 MINUTES

SERVES 4

 EASY / PREPARE AHEAD

2tbsp chilli or groundnut oil

4 garlic cloves, sliced

1 onion, sliced

16 patty pan squashes, about 4S0g (11b)

1 carrot, sliced diagonally

1  long sweet red pepper, sliced diagonally

2 baby courgettes, sliced diagonally 2tbsp Thai-style red curry paste 450ml tin coconut milk

2 bulbs lemongrass, halved lengthways

50g (2oz) fresh ginger, peeled and

shredded

250g (9oz) raw king prawn tails, shelled

handful fresh coriander leaves, torn

1  Heat the oil with the garlic and onion until sizzling. Add the squash, carrot, red pepper and courgettes and saute for 2 minutes. Add the curry paste, stir over a high heat for 1 minute, then add the coconut milk, lemongrass and ginger.

2  Return to a simmer, cover and cook for 8 minutes or until the vegetables are cooked. Season to taste. Add the prawns, cover and cook for 5 minutes, until they turn opaque and are firm. Ladle into bowls and sprinkle with the coriander. Serve with basmati rice and prawn crackers.

Per serving: 375 calories, 28g fat (18g saturated), 14g carbohydrate

+ RECIPE KNOW-HOW You could use cooked prawns in this dish, just reduce the cooking time to 2 minutes. Add interest to plain rice, by cooking it with Vitsp tumeric.