Vegan Thai green curry in a bowl

Vegan Thai green curry

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Get your kids helping out in the kitchen with this child-friendly vegan Thai green curry. With tofu and lots of veggies, it's full of flavour

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal436
fat17g
saturates7g
carbs57g
sugars5g
fibre3g
protein13g
salt0.1g
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Ingredients

Method

  • STEP 1

    Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.

  • STEP 2

    Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.

  • STEP 3

    Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.

  • STEP 4

    Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.

Goes well with

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    Overall rating

    Rating: 4 out of 5.11 ratings
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