Vegetable Thai Green Curry Recipe

Name: Vegetable Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 aubergine (eggplant, cubed); 1 courgette (zucchini, sliced); 1 carrot (sliced); 1 cup peas; ½ cup sweetcorn; 12 13 ounces extra firm tofu (cubed); 13 12 fluid ounces coconut cream; ½ cup coriander (cilantro); ½ tablespoon lemongrass; 12 inch gingerroot (finely grated); 1 teaspoon Splenda sugar substitute; soy sauce; chili sauce; 1 teaspoon cumin coriander powder; ½ teaspoon chili powder; 12 chile (chopped) (optional); Pam cooking spray

Servings: persons

12 aubergine (eggplant, cubed)
1 courgette (zucchini, sliced)
1 carrot (sliced)
1 cup peas
½ cup sweetcorn
12 13 ounces extra firm tofu (cubed)
13 12 fluid ounces coconut cream
½ cup coriander (cilantro)
½ tablespoon lemongrass
12 inch gingerroot (finely grated)
1 teaspoon Splenda sugar substitute
soy sauce
chili sauce
1 teaspoon cumin coriander powder
½ teaspoon chili powder
12 chile (chopped) (optional)
Pam cooking spray

1
Heat the wok on high add the ginger, chili, cumin-coriander and stir fry until the chili softens.
2
If it looks like it may burn add a couple of tablespoons of the coconut cream.
3
Add the vegetables, add a few splashes of soy sauce and stir fry for about 5-10 minutes until the vegetables begin to soften.
4
Add the remaining ingredients with the exception of the coriander.
5
Wait until the mixture is heated through.
6
Blend the coriander in a food processor and add 5 minutes before serving.
7
If you add this too early the curry will not retain its green color.

1456

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 aubergine (eggplant, cubed), 1 courgette (zucchini, sliced), 1 carrot (sliced), 1 cup peas, and more.

Yes, Vegetable Thai Green Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Thai Green Curry

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