Regular readers will know just how much I love curries. There’s just something about those exotic, warming flavours that bring comfort and spread a smile. They’re perfect for cosying upto on the sofa, and, let’s face it, perfect for this icy cold snap we’re seeing right now.
I’ve wanted to make a Vegetable Thai Green Curry for a while, but never quite got round to it. And now, I wish I had made one sooner. This simple, delicious curry takes under half an hour to prepare, yet is full of delicious flavours, and tastes amazing.
Served with grilled tofu to keep it vegan, this meal would be ideal for Veganuary recipes, or Meat-Free Mondays. However, my boyfriend (a big meat lover) enjoyed his with chicken thighs, which worked equally well!
Really, though, this curry is fairly easy to adapt. Throw in different veggies, such as bok choy, or water chestnuts. Spice differently (perhaps with keffir lime, or bruised lemongrass for an aromatic twist) – you can really mix it up however you fancy!
Who needs a takeaway curry on a Friday night, anyway?
My next step? To master a veggie thai red curry…
Yum! What are your favourite comforting winter dishes? Let me know, I’d love to have a go at recreating some!
And, in the meantime, enjoy this dish,
Vegetable Thai Green Curry With Tofu
- Serves 2-4
- 1/2 pack firm tofu
- 1 tbsp Lucy Bee coconut oil
- 1 red onion, peeled and diced
- 3 cloves garlic, crushed and minced
- 1 red finger chilli (optional, omit if you don’t like too much heat)
- 1 tbsp minced ginger
- 2 heaped tbsp green curry paste (I used this homemade recipe)
- 1/4 tsp salt
- 1 can coconut milk, chilled in the fridge overnight
- 1 tbsp tamari or coconut aminos
- 2 tsp coconut sugar
- Juice 1/2 lime
- 100g baby corn
- 100g mangetout
- 1 red pepper, de-seeded and sliced
- 1 carrot, peeled and sliced with a mandolin
- 2.5 tbsp Co-Yo coconut yoghurt
- Fresh coriander and juice of one lime, to serve
- 2 spring onions, chopped, to serve
- Cooked rice or quinoa, to serve
- Drain your tofu, then wrap it in kitchen roll and pat dry. Cut into chunks, then grill until cooked to your liking (I grilled mine for around eight minutes), then set aside.
- Gently melt the coconut oil in a large pan. Add the garlic and onion and fry for a couple of minutes, until slightly softened. Add in the ginger, chilli and curry paste, then fry for five or so minutes, or until fragrant, stirring often.
- Add the coconut milk (which should be set solid like cream, but will melt to liquid), along with 3-4 tbsp of water, coconut sugar, tamari and lime juice, then bring to a simmer. Add in the vegetables, apart from the spring onions, and toss in the tofu, cooking until the vegetables are just tender. Season to taste, then remove from the heat, stir in the coconut yoghurt and ladle into bowls. Scatter over the spring onions, some fresh coriander leaves and squirt over some fresh lime. Eat immediately with warm, fluffy rice.