Thai green vegetable curry with tofu and cauliflower rice
A fragrant Thai green curry with tofu and crunchy vegetables over cauliflower rice.
- Time35 min
- LevelEasy
- Costabout £1.15 a head
Ingredients
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Method
- 1
Spray a wide pan and fry the tofu for 6 minutes until golden. Tip onto a plate.
6 min - 2
Fry the curry paste in the same pan for 1 minute until fragrant.
- 3
Add the coconut milk and stock and bring to a gentle simmer. Add the beans, courgette and pepper and cook for 8 minutes.
8 min - 4
Stir in the mangetout and tofu and cook for 3 minutes.
3 min - 5
Meanwhile, spray another pan and cook the cauliflower rice over a medium heat for 5 minutes until just tender.
5 min - 6
Add the lime juice to the curry, scatter over the coriander and serve on the cauliflower rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.