Vegan Thai green curry
Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this vegan Thai green curry is sure to impress.
Most of our favourite recipes can be adapted with vegan substitute products. Like this Thai Green Curry, which uses tofu instead of chicken for its protein hit
Ingredients
Serves 4
- 1 tsp olive oil
- 50g Thai green curry paste
- 1 can light coconut milk
- 4 kaffir lime leaves
- 250g frozen butternut squash cubes
- 175g baby corn
- 100g sugar snap peas
- 1 red pepper
- 200g tofu
- Handful fresh coriander (optional)
Method
- Heat the oil in a pan over medium heat.
- Add the curry paste and cook for a few minutes so that the spices become fragrant.
- Add the coconut milk and kaffir lime leaves to the pan and bring to a simmer.
- Add the butternut squash and simmer for 5 minutes.
- Add the baby corn, cutting any large corns into smaller pieces. Simmer for 3 minutes.
- Meanwhile, roughly chop the red pepper and tofu. The red pepper and tofu pieces should still be reasonably large.
- Add the remaining ingredients to a pan and simmer for a further 5 minutes.
- If you are using the fresh coriander, finely chop and stir through the curry at the end.
Hungry for more? Take a look at our healthy recipes.