Light Thai green curry

• rolled oats↗25g g

  soaked in 200ml cold water for 20 mins

• creamed coconut↗1 ½ tbsp tbsp

  grated

• coconut1 tsp tsp

  oil or sunflower oil

• carrots↗2

  sliced

• parsnip↗1

  cut into small chunks

• sweet potato↗1 small

  chopped into small pieces

• Marmite¼ tsp tsp
• lime leaves2

  (dried or fresh)

• purple sprouting broccoli↗6

  halved lengthways

• frozen peas↗50g g
• lime↗1

  cut into 6 wedges

• green pepper↗1

  chopped

• coriander½ small pack

  ½ small pack

• garlic clove↗1

  peeled

• ginger↗2cm/¾in piece of

  2cm/¾in piece of, peeled

• lime↗zest and juice 1
• spring onions↗2

  roughly chopped

• green chilli↗1
• cooked brown rice↗240g
• coriander½ small pack

  (optional)

Step-by-step instructions

1. 1

   First, make the paste. Put all the ingredients in the small bowl of a food processor and blitz until finely chopped. Transfer to a small bowl and chill.

2. 2

   Put the oats and their soaking water in the food processor (no need to clean it first) and blend until it’s as smooth as you can get it. Strain it through a sieve to get rid of any remaining oats, then add the creamed coconut and set aside.

3. 3

   Put a large, non-stick frying pan or wok over a high heat. Add the coconut oil followed by the carrot, parsnip and sweet potato. Stir-fry for about 2-3 mins until the vegetables start to colour at the edges, then add the curry paste and cook until the curry no longer looks watery. Pour in the oat milk and coconut mixture, Marmite, lime leaves and 300ml water, and bring to a simmer. Cover and cook for 15 mins, then add the broccoli, along with 50ml water and cook for 5 mins more or until tender. Finally, add the frozen peas for 1 min more or until hot through. Take the pan off the heat, then squeeze over the juice from 2 of the lime wedges

4. 4

   Serve immediately with brown rice, the remaining lime wedges and a scattering of coriander leaves, if you like.