Back to Vegan Street Food for this week’s recipe. Tofu was made for Thai Green Curry, and this recipe from @thehungrygecko uses a simple curry paste that’s quick to make – no need to open a jar here. The veg here is butternut squash, carrots, broccoli, edamame beans and I added tofu to up the protein content.
Everything for the paste can be blitzed in a food processor:
2 tsp ground coriander + 2 tsp ground cumin (dry roast for 30 secs)
2 tsp fresh black pepper, birds eye chilli (8 recommended but that’s if you like it hot!), 2 small red onions, 6 garlic cloves, 5cm root ginger (or galangal if you can find it), 4 lemongrass stalks, 8 kaffir lime leaves, 1/2 bunch coriander, 1/2 bunch thai basil.
On made you can store the paste in an air-tight container and keep it in the fridge for up to a month.
I roasted the squash first before making the curry. Use 1 tbsp of curry paste per person, fry it for 5 mins, add the veg, 400ml coconut milk , 1/2 tsp salt, 2 tbsp light soy sauce and a litre of vegetable stock. Stir, bring to the boil and simmer for 7-8 mins. Serve with some simple steamed jasmine rice.
Project 52 Recipes: Week 6 – VEGAN. Thai green curry with butternut squash and tofu courtesy of @thehungrygecko book 'Vegan Street Food'. Quick to make the paste from scratch and keeps in the fridge for weeks. Didn't have as many chillis as recipe suggests so this needed more of a kick. Roasted the tofu first as @thehungrygecko recommends – much firmer texture. Under 500kcals and 20g protein per serving. #winning #project52recipes