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Thai Green Veggie Curry
A tasty Thai style main, made with Alpro Plain with Coconut alternative to yogurt
Lactose free
Gluten free
Vegetarian
Main
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- 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
Bring the changes with your favourite veggies
Just as delicious with noodles or bread
Ingredients
- 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
Bring the changes with your favourite veggies
Just as delicious with noodles or bread
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
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.
4
Serve the curry with the rice, sprinkle with coriander.
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Made with Plain with Coconut
500g
