Vegan Thai Green Curry

Veganuary, otherwise known as January, has inspired hundreds of thousands of people to kick start the year with a vegan diet.

Eating a plant-based diet obviously includes lots and lots of colourful vegetables, but most of our favourite recipes can be adapted with vegan substitute products. Like this Thai Green Curry, which uses tofu instead of chicken for its protein hit.

Give it a try, and if you’re keen to ditch the animal products, make sure you check out our blog post on how to eat a healthy vegan diet.

• 1 tsp olive oil 
• 50g Thai green curry paste 
• 1 can light coconut milk 
• 4 kaffir lime leaves 
• 250g frozen butternut squash cubes 
• 175g baby corn 
• 100g sugar snap peas 
• 1 red pepper 
• 200g tofu 
• Handful fresh coriander (optional) 

1. Heat the oil in a pan over medium heat. Add the curry paste and cook for a few minutes so that the spices become fragrant. 
2. Add the coconut milk and kaffir lime leaves to the pan and bring to a simmer. 
3. Add the butternut squash and simmer for 5 minutes. 
4. Add the baby corn, cutting any large corns into smaller pieces. Simmer for 3 minutes. 
5. Meanwhile, roughly chop the red pepper and tofu. The red pepper and tofu pieces should still be reasonably large. Add the remaining ingredients to a pan and simmer for a further 5 minutes. 
6. If using the fresh coriander, finely chop and stir through the curry at the end. 

This recipe serves 4, each serving contains: 

Energy: 254kcal
Fat: 15.1g
Saturated fat: 10.4g
Carbohydrate: 17.5g
Sugars: 12.2g
Fibre: 7.8g
Protein: 13.8g
Salt: 0.65g