Tofu Thai Green Curry
A tasty Thai style main, made with Alpro plant-based alternative to yoghurt Simply Plain
Lactose free
Gluten free
Vegetarian
Main
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1 onion, diced
1 tbsp olive oil or rapeseed oil
1 red chilli, deseeded and finely diced
3 tbsp green curry paste
400g firm tofu, chopped into cubes
Steamed basmati rice, to serve (160g cooked portion per person)
1.5L reduced salt vegetable stock
300ml Alpro Coconut No Sugars drink
200g Tenderstem broccoli, cut into smaller pieces
100g baby corn, halved
150g mange tout
1 green pepper, chopped
200ml Alpro Plain plant-based alternative to yogurt
Handful finely chopped fresh coriander, to serve
Ingredients
1 onion, diced
1 tbsp olive oil or rapeseed oil
1 red chilli, deseeded and finely diced
3 tbsp green curry paste
400g firm tofu, chopped into cubes
Steamed basmati rice, to serve (160g cooked portion per person)
1.5L reduced salt vegetable stock
300ml Alpro Coconut No Sugars drink
200g Tenderstem broccoli, cut into smaller pieces
100g baby corn, halved
150g mange tout
1 green pepper, chopped
200ml Alpro Plain plant-based alternative to yogurt
Handful finely chopped fresh coriander, to serve
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
Pour in the hot stock, Alpro Coconut No Sugars drink and vegetables into the pan with the curry paste and bring to the boil before reducing to a medium heat for 5 minutes.
4
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.
5
Serve the curry with the rice, sprinkle with coriander.
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