Vegan Thai green curry

Vegan Thai green curry

Ingredients200g baby potatoes, halved100g green beans, trimmed and halved1 tbsp rapeseed oil1 garlic clove, finely sliced1 tbsp Thai green curry paste (check the label to make sure it’s vegetarian/ vegan)400g can light coconut milk1 lime, zest pared in thick strips80g sugar snap peas, halved lengthways150g cherry tomatoes, halved100g firm tofu, chopped into small cubessmall bunch…

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Ingredients

  • 200g baby potatoes, halved
  • 100g green beans, trimmed and halved
  • 1 tbsp rapeseed oil
  • 1 garlic clove, finely sliced
  • 1 tbsp Thai green curry paste (check the label to make sure it’s vegetarian/ vegan)
  • 400g can light coconut milk
  • 1 lime, zest pared in thick strips
  • 80g sugar snap peas, halved lengthways
  • 150g cherry tomatoes, halved
  • 100g firm tofu, chopped into small cubes
  • small bunch coriander, chopped
  • 200g jasmine rice, cooked following pack instructions

Method

  • STEP 1

    Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.

  • STEP 2

    Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.

  • STEP 3

    Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.

  • STEP 4

    Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.

Recipe from Good Food magazine, April 2019

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