Indulge in the comforting bite of this vegan Thai green curry. Made with manganese-rich tofu, a bowl of this dish is sure to keep your belly happy and your body healthy!
SERVES 4 // COOKING TIME 30 mins
1 tbsp vegetable oil
120g button mushrooms, quartered
3 baby marrows, trimmed and sliced
1 red pepper, seeded and sliced
80g sugar snap peas
40g baby corn, halved lengthways
2 cloves garlic, peeled and crushed
1 red chilli, seeded and finely sliced
1 tbsp Thai green curry paste
400 ml coconut milk
Zest and juice of 2 lemons
2 tbsp soy sauce
1 tbsp sugar
300g firm tofu, cubed
2 tsp chopped basil
Coriander, to garnish
⅔ cup rice, cooked, to serve
1. Heat the vegetable oil in a wok over high heat. Fry the mushrooms and baby marrows until golden. Add the pepper and fry for two minutes. Add the sugar snap peas and baby corn and fry for one minute. Finally, add the garlic and chilli and cook for one more minute.
2. Add the curry paste to the wok and stir-fry until fragrant. Then add the coconut milk, lemon zest and juice, soy sauce and sugar, and stir through. Simmer for five minutes.
3. Add the tofu to the mixture and simmer until it is warmed through. Remove the wok from the heat and add the basil. Garnish with coriander and serve with rice.