It is a bank holiday weekend here in England. This gives me the perfect chance to recharge and refresh. Lazy days waking up late and doing things I enjoy. A break from work is always welcome. I love my job (I’m a marketing specialist for a charity) but it is fast-paced and occasionally stressful so repleting my energy levels is always welcome. This weekend I took the chance to do lots of cooking, binge watch Netflix, do Yoga and a spot of running and of course BLOGGING! On the Saturday, I made this delicious Vegetarian Thai Green Curry.
Packed full of veggies and full of tasty goodness. Thai food lends itself well to Veganism due to its distinct flavours. Making a food type that may seem bland burst with flavour. You can vary the vegetables you use with this and even add some tofu if that floats your boat. So, let’s get to it!
- coconut oil 2 tbsp
- 2-3 sweet potatoes, peeled and cut into bite-sized cubes
- coriander, roughly chopped
- 1 red chilli, finely sliced
- 1 spring onion, finely chopped
- 200 g jasmine rice
- 2 tbsp Vegan Thai green curry paste
- 1 tin of coconut milk
- a handful of sugar snap peas
- a handful of asparagus spears
- a handful of green beans
- a handful of beansprouts
- 2 aubergines chopped into chunks
- Heat the oil in a pan and add the cubed aubergine and sweet potato. Fry until aubergine and sweet potato have browned. This usually takes 10-12 minutes.
- In a separate pan add the lemongrass and Thai green curry paste, and heat for 3-4 minutes.
- Add the coconut milk and gently simmer for ten minutes to allow the flavours to seep into the milk.
- Add in the rest of the vegetables and simmer until the vegetables are tender but be careful not to overcook. We don’t want soggy vegetables.
- In another pan cook the jasmine rice according to the pack’s instructions.
- Spoon some of the jasmine rice into a bowl and then add ladles full of the curry on top.
- Top with the chillis, coriander and spring onions.
Amount Per Serving:Calories: 525