2 packs of HECK Super Green Balls
1/2 butternut squash - diced
120g baby corn – cut in halves
1 medium red onion – large dice
3 cloves garlic chopped
125g sprouting broccoli
313g lighter coconut milk
2 tablespoons of thai green curry paste
2 tablespoons chopped coriander
1 tablespoons soy sauce
1 tablespoon sugar
350g cooked sticky jasmine rice
5g sesame oil
11g light olive oil
Place the diced squash and add the olive olive oil and some freshly ground black pepper. Roast in a oven at 180 degrees for 15 minutes, remove from the oven and add the HECK super green balls and bake for a further 15 minutes till golden.
Take a pan and add to the stove, add the 5g of sesame oil and when hot add the onion and sweat off for 1 minute, then add the chopped garlic and cook for 30 seconds. Now add the thai green curry paste, the sugar, soy sauce, lime and coconut milk and bring to a simmer.
When simmering add the baby corn, the broccoli and gently simmer for 5 minutes till vegetables are tender.
Remove the butternut squash and super green balls from the oven and add the squash to the curry and set aside.
Heat up the sticky rice in a microwave and add half of the chopped coriander and mix through.
Take the vegetable thai green curry set aside earlier.
Spoon the vegetable thai green curry equally into 4 bowls, then share the super green balls equally into the bowls by placing on top of the curry (4 each)
Place the sticky rice into a large bowl on the side.
Sprinkle the balls with the remaining chopped coriander and serve.