Vegan Thai Green Curry with Tofu and Vegetables

Vegan-Thai-Green-Curry-with-Tofu-and-Vegetables

 

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.