Thai green tofu curry
Looking for a quick and easy vegan curry recipe? Try our Thai green curry with smoked tofu and plenty of crunchy veg, ready in 25 minutes and low in calories
- 240g jasmine rice
- 225g pack smoked tofucubed
- 2 tsp vegetable oil
- 50g Thai green curry paste
- 400g tin low-fat coconut milk
- 150g sugar snap peas
- 175g baby sweetcornhalved lengthways
- 150g green beanshalved
- 1 limejuiced
- a small bunch corianderleaves picked
Nutrition: per serving
- kcal483low
- fat17.3g
- saturates10.2g
- carbs63.6g
- sugars6.2g
- fibre4.8g
- protein15.9g
- salt1.1g
Method
step 1
Put the jasmine rice into a pan with 480ml of water and a pinch of salt. Bring to the boil, turn the heat to low, put on a lid and simmer gently for 10 minutes, then leave off the heat to steam for another 10 minutes. Fluff up with a fork just before serving.
step 2
Toss the smoked tofu in a bowl with the oil then cook in a non-stick frying pan for 1-2 minutes on each side until really crisp, then remove with a slotted spoon.
step 3
Add the curry paste and coconut milk to the pan and simmer for 5 minutes until reduced slightly. Return the tofu along with the sugar snaps, baby sweetcorn and green beans, and simmer for 5 minutes until the vegetables are tender.
step 4
Stir the lime juice and coriander through the curry, then serve with the rice.
