Vegan Thai green curry
30 minServes 4
A child-friendly vegan curry with tofu, potatoes, beans and snap peas in a fragrant coconut-based green curry sauce.
| prepCook 200 g / 7 oz baby potatoes, halved in boiling water for 8 min | |||||
| prepAdd 100 g / 3.5 oz green beans, trimmed and halved; cook 3 min more, then drain | |||||
| 1 tbsp rapeseed oil | Fry garlic 1 min, add curry paste, cook 1 min until fragrant | Stir in coconut milk, add lime zest, simmer 5 min | Add cooked potatoes & beans, snap peas, tomatoes & tofu; cook 1 min | Cut lime in half, squeeze juice in, stir in coriander | Serve over jasmine rice |
| 1 garlic clove, finely sliced | |||||
| 1 tbsp Thai green curry paste (check the label to make sure it's vegetarian/vegan) | |||||
| 400 g can light coconut milk | |||||
| 1 lime, zest pared in thick strips (for the sauce) | |||||
| 80 g sugar snap peas, halved lengthways | |||||
| 150 g cherry tomatoes, halved | |||||
| 100 g firm tofu, chopped into small cubes | |||||
| small bunch coriander, chopped | |||||
| same lime, cut in half and squeezed (for the juice) | |||||
| 200 g jasmine rice, cooked following pack instructions | |||||
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