Vegetable Thai Green Curry

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1/2 aubergine (eggplant, cubed)
• 1 courgette (zucchini, sliced)
• 1 carrot (sliced)
• 1 cup peas
• 1/2 cup sweetcorn
• 12 1/3 ounces extra firm tofu (cubed)
• 13 1/2 fluid ounces coconut cream
• 1/2 cup coriander (cilantro)
• 1/2 tablespoon lemongrass
• 1/2 inch gingerroot (finely grated)
• 1 teaspoon splenda sugar substitute
• soy sauce
• chili sauce
• 1 teaspoon cumin coriander powder
• 1/2 teaspoon chili powder
• 1/2 chile (chopped) (optional)
• pam cooking spray

Recipe

• 1 heat the wok on high add the ginger, chili, cumin-coriander and stir fry until the chili softens. if it looks like it may burn add a couple of tablespoons of the coconut cream.
• 2 add the vegetables, add a few splashes of soy sauce and stir fry for about 5-10 minutes until the vegetables begin to soften.
• 3 add the remaining ingredients with the exception of the coriander. wait until the mixture is heated through.
• 4 blend the coriander in a food processor and add 5 minutes before serving. if you add this too early the curry will not retain its green color.