It’s definitely feeling like Autumn now with the drop in temperatures and the daylight hours getting shorter. One of the things I love about this time of year is making (and eating) hearty and warming meals like soups and curries.
Whenever possible I like to double the recipes and freeze leftovers for those evenings when you don’t have enough time to make a nutritious meal from scratch. I’m going to start with this delicious plant-based green curry that has been shared with us by Tess from Eden Vegan.
Check out Tess’s instagram page for more plant-based inspiration!
Eden Vegan’s Everything Green Curry
Ingredients:
1 white onion, finely diced
1 tsp crushed garlic and ginger
Two limes
1 Tbsp coconut sugar
3 Tbsp green curry paste
1 Tbsp coriander powder
1 tsp cumin
1 tsp chilli powder
3 limes
1 can of coconut cream
Handful of green beans
1 cup of snow peas
1 carrot, finely chopped
2 cups of spinach
1 cup of puff tofu, chopped
1 cup of basmati rice
Top with:
Lime juice, Coriander and green chilli
Method:
Cook one cup of rice on the stove. Finely dice onion, and fry on the stove with crushed garlic and ginger. Once golden add in the zest of two limes, coconut sugar and curry paste. Mix well until fragrant.
Slice carrot and fry until soft, sprinkling the spices ontop with a dash of water, juice of a lemon and lime.
Pour one can of coconut cream ontop and leave to reduce for 5 minutes on a low heat before adding in greens of choice! I used beans, peas and spinach. Salt and pepper to taste.
Lastly, top with puff tofu and serve on a bed of basmati rice. Garnish with more lime juice (this is key!), coriander and sliced green chilli.
How to make Tofu Puffs (two recipes), or you can buy them at an Asian food store ready made.
To watch Tess making this delicious dish go here.
For more of Tess’s plant based recipes check out her website Edenvegan.co.nz
About The Author: Triona
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