Vegan Thai green curry

• baby potatoes↗200g g

  halved

• green beans↗100g g

  trimmed and halved

• rapeseed oil↗1 tbsp tbsp
• garlic clove↗1

  finely sliced

• Thai green curry paste↗1 tbsp tbsp

  (check the label to make sure it’s vegetarian/ vegan)

• light coconut milk↗400g can g

  can

• lime↗1

  zest pared in thick strips

• sugar snap peas↗80g g

  halved lengthways

• cherry tomatoes↗150g g

  halved

• firm tofu↗100g g

  chopped into small cubes

• coriandersmall bunch

  chopped

• jasmine rice↗200g g

  cooked following pack instructions

Step-by-step instructions

1. 1

   Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.

2. 2

   Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.

3. 3

   Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.

4. 4

   Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.