Thai Green Veggie Curry
A tasty Thai style main, made with Alpro Plain with Coconut alternative to yogurt
Bring the changes with your favourite veggies
Ingredients
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
Preparation
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.
