Thai Green Veggie Curry
Made with
Ingredients
!Preparation
!
- 1.5l vegetable stock (home-made or from cubes)
- 300g sweet potato, peeled and cubed
- 200g tenderstem broccoli, cut into smaller pieces
- 300g mixed mushrooms (chopped, if large)
- 200g sugar snap peas
- 500ml Alpro Plain with Coconut alternative to yogurt
- 60ml green curry paste (Vegan)
- 50g fresh spinach
- 30g green coriander, with stems (keep a few leaves back to finish off)
- 1 red chili, deseeded and finely diced
- Steamed rice to serve
Ingredients!
- 1.5l vegetable stock (home-made or from cubes)
- 300g sweet potato, peeled and cubed
- 200g tenderstem broccoli, cut into smaller pieces
- 300g mixed mushrooms (chopped, if large)
- 200g sugar snap peas
- 500ml Alpro Plain with Coconut alternative to yogurt
- 60ml green curry paste (Vegan)
- 50g fresh spinach
- 30g green coriander, with stems (keep a few leaves back to finish off)
- 1 red chili, deseeded and finely diced
- Steamed rice to serve
Preparation!
In a large pot, bring the veggie stock to a boil. Pop in the sweet potato and simmer until tender. Use a slotted spoon, take it out and put to one side for later. Using the same stock, cook the broccoli and mushrooms together until done but still a little bite, take them out, then simmer the sugar snaps for just a few minutes. Keep them snappy, whip them out while they're still crisp and green.
In a jug with a stick blender or a small food processor blend together the Alpro Plain with Coconut, the green curry paste (to taste), spinach, coriander. What you want is a vibrant, smooth green paste.
Mix the blended Alpro Plain with coconut into the broth and bring to a gentle simmer. (Don't boil!)
Pop all the cooked veggies back into the curry sauce, just heat through and sprinkle with the chili and a scatter of fresh coriander. Serve with steamed rice. Fragrant, fabulous, and 100% plant-based.
Recipe tips
Bring the changes with your favourite veggies
Just as delicious with noodles or bread
