Thai Green Veggie Curry
A tasty Thai style main, made with Alpro Plain with Coconut alternative to yogurt
Lactose free
Gluten free
Vegetarian
Main
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1.5l vegetable stock (home-made or from cubes)
300g sweet potato, peeled and cubed
200g broccolini (or tenderstem broccoli), cut into smaller pieces
300g mixed mushrooms (chopped, if large)
200g sugar snap peas
500ml Alpro plant based alternative to yoghurt Simply Plain
60ml green curry paste (Vegan)
50g fresh spinach
30g green coriander, with stems (keep a few leaves back to finish off)
1 tbsp Alpro baking and frying
1 red chili, deseeded and finely diced
Steamed rice to serve
Bring the changes with your favourite veggies
Just as delicious with noodles or bread
Ingredients
1.5l vegetable stock (home-made or from cubes)
300g sweet potato, peeled and cubed
200g broccolini (or tenderstem broccoli), cut into smaller pieces
300g mixed mushrooms (chopped, if large)
200g sugar snap peas
500ml Alpro plant based alternative to yoghurt Simply Plain
60ml green curry paste (Vegan)
50g fresh spinach
30g green coriander, with stems (keep a few leaves back to finish off)
1 tbsp Alpro baking and frying
1 red chili, deseeded and finely diced
Steamed rice to serve
Bring the changes with your favourite veggies
Just as delicious with noodles or bread
Preparation
1
Fry the onion in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Next, add the tofu and stir until well coated.
2
Meanwhile, cook the rice according to the packet instructions.
3
Finally stir through the Alpro Plain plant-based alternative to yogurt in the curry for a further 1-2 minutes without bringing to the boil.
4
Serve the curry with the rice, sprinkle with coriander.
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Made with Plain with Coconut
500g
