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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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