Thai Green Curry
Preparation time: 30 minutes
Serves: 6
Nutrition: Per serving
Energy
328 Kcal
Fat
5g
Saturates
1.4g
Sugars
4.8g
Salt
0.84g
Our fragrant 100% plant-based Thai Green Curry will tantalise your taste buds and help keep your heart healthy. It’s low in salt and saturated fat and each serving provides 2 of your 5-a-day and fibre.
Ingredients
1.5L reduced salt vegetable stock
300g sweet potato, peeled and cubed
200g tenderstem broccoli, cut into smaller pieces
300g mixed mushrooms (chopped, if large)
200g sugar snap peas
500ml Alpro Plain with Coconut alternative to yogurt
60ml green curry paste
50g fresh spinach
30g green coriander, with stems (keep a few leaves back to garnish)
1 red chili, deseeded and finely diced
To serve
320g brown rice, boiled in unsalted water
Method
In a large pot, bring the reduced salt veggie stock to the boil. Pop in the sweet potato and simmer until tender. Use a slotted spoon, take it out and put to one side for later.
Using the same stock, cook the broccoli and mushrooms together until done, but still with a little bite – this should take 3-4 minutes - take them out, then simmer the sugar snaps for just a couple of minutes so they are still crisp and green. Keep the stock in the pan.
In a jug with a stick blender or a small food processor blend together the Alpro Plain with Coconut, the green curry paste (to taste), spinach and coriander. What you want is a vibrant, smooth green paste.
Prepare the rice as per pack instructions.
Whilst the rice is boiling, mix the blended green mix into the remaining stock and bring to a gentle simmer. (Don't boil!)
Pop all the cooked veggies back into the curry sauce, just heat through and sprinkle with the chili and a scatter of fresh coriander. Serve with your rice.