Quick Healthy Mid-Week Vegan Curry
Quick & easy midweek curry, without the hassle of your master chef moment. It is super healthy with a great amount of immune boosting and gut healthy vegetables and vegan protein.
Freeze any leftovers
Serves 8
You can swap ingredients to suit your preferences/ what’s in your fridge.
INGREDIENTS:
3 x large Courgettes – diced into 2cm junks
1 x large Cauliflower – cut into florets
200g x Mange Tout
1 x small pack baby corn
1 x 400g tin chopped tomatoes
2 x 400ml reduced fat (or full fat) Coconut milk
1 x 396g pack of Tofu (cubed)
1 x 190g jar Thai green (or red) curry paste
Salt & pepper to taste
TO SERVE:
2tbsp chopped coriander
Optional pomegranate seeds
Wholegrain Brown Basmati or my mix of Wholegrain Brown Basmati, wholegrain giant wild rice & red rice.
UTENSILS:
Large sauté pan or hob-proof casserole
Chopping board & knife
METHOD:
If you’re cooking my desired mix of rice, start that process now as it takes longer to cook than white rice. But that’s a great indication that it is much more nutrient dense and a slower releasing carbohydrate – so much better for your gut health, stabilising blood sugars and is not being stored as fat!
Cook the curry paste in a large casserole or sauté pan on the hob.
Add all the vegetables (except the mange tout) and coat evenly in the paste. Then add the tinned tomatoes, coconut milk and tofu. Bring to the boil and then allow to simmer until the vegetables reach your preferred texture. I add the mange tout at the last minute to keep them crunchy.
Serve with rice and some fresh coriander sprinkled on top. And a dollop of Fage total yogurt and maybe a desert spoon of Mango chutney!
