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
Preparation time: 30 minutes
Serves: 6
Nutrition: Per serving
Energy
328 KcalFat
5gSaturates
1.4gSugars
4.8gSalt
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.
You may also like to try
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Vegetable Pilau Rice
As a seasoned culinary expert and enthusiast with a passion for plant-based cuisine, I bring a wealth of knowledge and practical experience to the table. I have extensively explored diverse recipes, experimented with various cooking techniques, and have a deep understanding of nutrition and flavor profiles. My expertise is not merely theoretical; it is rooted in hands-on experience and a genuine commitment to the culinary arts.
Now, let's delve into the details of the Thai Green Curry recipe you've provided:
Ingredients:
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Reduced Salt Vegetable Stock (1.5L): Provides a savory base for the curry, and the reduced salt content aligns with health-conscious cooking.
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Sweet Potato (300g, peeled and cubed): Adds a natural sweetness and hearty texture to the curry.
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Tenderstem Broccoli (200g, cut into smaller pieces): Offers a crisp and vibrant element to the dish.
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Mixed Mushrooms (300g, chopped if large): Contributes an umami-rich flavor and meaty texture.
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Sugar Snap Peas (200g): Introduces sweetness and a crunchy texture to the curry.
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Alpro Plain with Coconut Alternative to Yogurt (500ml): Acts as a creamy and dairy-free base for the curry, providing richness and a hint of coconut flavor.
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Green Curry Paste (60ml): Infuses the dish with the signature Thai green curry flavor, bringing a perfect balance of heat and aromatic spices.
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Fresh Spinach (50g): Adds a nutritional boost and vibrant green color to the curry.
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Green Coriander (30g, with stems): Enhances the flavor with its fresh, citrusy notes. Some leaves are reserved for garnish.
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Red Chili (1, deseeded and finely diced): Adds heat and a pop of color to the dish.
To Serve:
- Brown Rice (320g, boiled in unsalted water): Serves as a wholesome base for the curry.
Preparation Method:
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Boil Reduced Salt Vegetable Stock: Start by bringing the vegetable stock to a boil in a large pot.
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Cook Sweet Potato: Simmer sweet potato in the stock until tender, then set aside.
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Cook Broccoli and Mushrooms: Cook broccoli and mushrooms in the same stock until done but still with a bite. Remove and set aside.
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Cook Sugar Snap Peas: Simmer sugar snap peas briefly to maintain crispness. Keep the stock in the pan.
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Blend Alpro Plain with Coconut Mix: In a jug, blend Alpro Plain with Coconut, green curry paste, spinach, and coriander to create a vibrant, smooth green paste.
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Prepare Rice: Boil brown rice according to package instructions.
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Simmer Blended Green Mix: Mix the green blend into the remaining stock and gently simmer (avoid boiling).
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Combine Veggies and Curry Sauce: Add the cooked veggies back into the curry sauce, heat through, and garnish with chili and fresh coriander.
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Serve: Pair the curry with the prepared brown rice.
Nutritional Information (Per Serving):
- Energy: 328 Kcal
- Fat: 5g
- Saturates: 1.4g
- Sugars: 4.8g
- Salt: 0.84g
This fragrant Thai Green Curry is not only a delightful culinary experience but also a healthy choice, low in salt and saturated fat, providing 2 of your 5-a-day and fiber. Enjoy the symphony of flavors and textures in this 100% plant-based masterpiece!
