Vegan Thai Green Curry
This vibrant Vegan Thai Green Curry is a wholesome, protein-rich dish packed with fresh vegetables. Featuring crispy pan-fried tofu, roasted asparagus, and tender aubergine in a light, aromatic coconut sauce, it serves as a nutritious alternative to traditional takeaway. Perfectly balanced with zesty lime and fragrant Thai basil, this healthy meal provides one of your five-a-day in every serving.
Instructions
- 1
Cook the brown rice (300 g) according to package instructions. Preheat your oven to 200°C. Toss the asparagus (250 g) with oil (1 tsp) on a baking tray. Roast for 8 minutes until lightly browned.
- 2
Heat oil (1 tsp) in a large saucepan over medium-low heat. Cook garlic (1 clove) for 2 minutes until golden. Stir in thai green curry paste (200 g) and cook for a further 3 minutes until very fragrant.
- 3
Stir reduced fat coconut milk (300 ml) and 100ml water into the saucepan. Add the aubergine (1) and courgette (1). Cover and simmer for 3 minutes. Mix in the edamame beans (150 g), soy sauce (1 tbsp), and lime juice (1 tbsp).
- 4
Heat oil (1 tsp) in a nonstick pan over medium-high heat. Fry firm tofu (396 g) for 5 minutes until golden on all sides. Season with soy sauce (1 tsp) and black pepper (1 pinch).
- 5
Scatter the seasoned tofu over the curry. Divide the mixture into bowls and top with roasted asparagus. Garnish with bird's eye chili (1) and fresh basil (10 g). Serve immediately with the rice and lime (4 wedge).
Nutrition Facts
Per portion