Ingredients:
1 packet of Assam curry paste (I bought mine from Liza's Curry, sold in SS2 / Taman Tun market)
half a red onion,
200g long beans
100g pumpkin
1 medium sized eggplant / brinjal
small cup of canned button mushrooms
mint leaves (for garnish)

Method:
1. Pan fry onions until fragrant
2. In a seperate pot, boil the eggplants, long beans until 80% cooked.
3. Add the onions and the assam paste to a pot with a cup of water (adjust amount of water to the amount of paste you add) and bring to a boil.
4. Add the eggplants, long beans, pumpkin, button mushrooms to the curry pot.
5. Allow the pumpkin to fully soften before serving.

Health Benefits:
Eggplants have high fibre content, which helps our digestive process i.e. softens stool and also acts to prevent coronary heart disease.

Pumpkins are low in calories (20 cal per 100 g). It is also rich in potassium and magnesium and iron.The bright orange flesh of pumpkin is loaded with beta carotene and is an important antioxidant that helps neutralize free radicals.

Labels: Asian, Chinese Recipe, Malaysian Recipe, Quick N Easy, Thai Recipe

Ingredients:
2 bowls of Red rice
3 Lettuce Leaves
1 Capsicum
half a Garlic
8 slices of Cucumber
Vegetarian Tomyam Paste

Method:
1. Cook the red rice the regular way.
2. Cut the pineapple and dice it.
3. Prepare the capsicum and garlic.
4. Line a plate with a big lettuce leaf and chop the rest into small pieces.
5. When the rice is ready, saute the garlic and the capsicum in a non-stick pan. Add the red rice and the chopped up lettuce. (As it is a non-stick pan, only a few drops of olive oil is required)
6. Cover the pan and let it cook for about 1-2 minutes.
7. Add a heaped tablespoon of vegetarian tomyam paste and toss well.
8. Serve on the lettuce leaf and line with slices of cucumber.
9. Enjoy!

Option: You can add mock meat (i.e. shredded soy fish / vegetarian anchovies)

Labels: Asian, Main, Oil Free*, Recipe, Thai Recipe