Lactose free Gluten free Vegetarian Main

Thai Green Veggie Curry

A tasty Thai style main, made with Alpro Plain with Coconut alternative to yogurt
  • 20 mins
Thai Green Veggie Curry

Bring the changes with your favourite veggies


Bring the changes with your favourite veggies

Serves 6

  • 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


  • Step 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.

  • Step 2

    Meanwhile, cook the rice according to the packet instructions.

  • Step 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.

  • Step 4

    Serve the curry with the rice, sprinkle with coriander.

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