VEGAN THAI GREEN CURRY
PREP TIME 10 MINS COOK TIME 20 MINS SERVES 4
INGREDIENTS
● 300g easy-cook brown rice ● 3 tsp olive oil ● 250g asparagus, woody ends trimmed ● 1 garlic clove, finely chopped ● 200g green Thai curry paste ● 300ml light coconut milk ● 1 aubergine, diced
● 1 small courgette, sliced into rounds ● 150g pack edamame beans (optional) ● 1 tbsp soy sauce, plus 1 tsp ● ½ lime, juiced, plus wedges to serve (optional) ● 396g pack firm tofu, diced ● 1 red bird’s-eye chilli, thinly sliced (optional) ● 10g fresh Thai basil leaves or coriander, roughly chopped
METHOD
1 Cook the rice to packet instructions. Meanwhile, put a baking tray in the oven and preheat it to 200°C/Fan 180°C/Gas Mark 6. Put 1 tsp oil on the tray and arrange the asparagus in an even layer. Roast for 8 minutes, turning the asparagus once until lightly browned and just tender.
2 Heat 1 tsp oil in a saucepan over a medium-low heat, add the garlic and cook for 2 minutes until lightly golden. Add the curry paste and cook for a further 2-3 minutes until fragrant. Stir in the coconut milk and 100ml water. Add the aubergine and courgette, cover and simmer for 3 minutes. Stir in the edamame beans (if using), 1 tbsp soy sauce and the lime juice.
3 Meanwhile, heat 1 tsp oil in a non-stick frying pan over a medium-high heat until hot. Add the tofu and fry for 5 minutes until golden brown on all sides. Season with 1 tsp soy sauce and black pepper. Scatter the tofu over the curry. Divide between 4 bowls and top with the asparagus. Garnish with the chilli (if using) and basil, and serve with the rice.