Photography by Micky Hoyle
Some like it hot.
We all know about the hot, spicy, nutritional benefits of Thai food, but sometimes the delicious package comes with grease. So, in the spirit of #MeatFreeMonday, try this healthy vegan take on a traditional green curry.
Vegan Green Curry
– 1 tbsp coconut oil
– 4 tbsp green curry paste
– 180 to 200g green beans, chopped
– 100g baby carrots, peeled and sliced
– 60g baby corn, sliced
– 60g mange tout, sliced
– 1 tbsp coconut blossom nectar
– 2 tbsp soy sauce
– 1 tin (400ml) coconut milk 80g bean sprouts
– 1⁄4 cup fresh basil leaves
1. Add oil to a wok placed over medium heat and add the paste, stirring until fragrant (30 seconds).
2. Add the beans, carrots, corn and mange tout and stir-fry for two minutes.
3. Add coconut blossom nectar and soy sauce and stir to combine.
4. Stir in the coconut milk and simmer for five minutes.
5. Stir in the bean sprouts and some fresh basil. Serve immediately with rice.
SERVES 4: Per serving: 668kJ, 9g fat (7g sat fat), 19g carb, 620mg sodium, 3g fibre, 3g protein
Looking for more #MeatFreeMonday recipes to try out? Make this 10-minute baby marrow, pesto and feta pasta, or whip up this delicious mushroom ‘cauli’ risotto. If you’re more into Asian flavours, try this fast and easy tofu stir-fry. YUM!