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What's in My Fridge?

Veggie Green Curry

3 stars based on 2 reviews Rate this Recipe

Method

1. Heat coconut milk in pan with the curry paste - stir well so it's all mixed in.

2. Add the vegetable stock and the aubergines, sugar, salt, ginger and soy sauce. Bring to the boil and cook, stirring for 5 minutes. Add the green pepper, turn down the heat and cook for another couple of minutes

3. In a seperate pan gently fry the quorn pieces or tofu until almost cooked then add to sauce.

4. Cook sauce for another 5 minutes

Serve on top of brown rice

Tips

You can keep the sauce in the fridge for a day or so and it often tastes even better the next day when the aubergine and quorn/tofu pieces have really had a chance to soak up the green curry taste

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Ingredients

300ml/½ pint lower fat coconut milk
40g or a couple of generous tbspoons) Green curry paste (check to make sure you buy a veggie variety as some contain fish extracts)
300ml/½ pint vegetable stock
1 large aubergine cut into rounds
Tofu or quorn pieces (as much or little as you like)
1 green pepper
40g soft brown sugar
1tsp salt
3-4 tea spoons soy sauce (reduced salt variety)
heaped table spoon root ginger pieces (You don't need fresh - I buy the kind that comes in a jar in white wine vingegar)