Ingredients

• Ingredients Cauldron Organic Tofu 396g (or similar alternative) 2 tbsp light soy sauce 125g green beans, trimmed 1 bunch fresh asparagus, trimmed 1-2 tbsp vegetable oil 2 tbsp green Thai curry paste 2 shallots, finely chopped 1 green chilli, deseeded and finely chopped 3 garlic cloves, crushed 1 × 400ml coconut milk 125g baby corn ½ courgette, cut into thin slices 1 red pepper, trimmed and cut into thin strips 125g pak choi Juice of 1 lime 1 tbsp chopped coriander, plus extra for garnish 2 spring onions, trimmed and cut into thin slices

Preparation

• Method Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate. Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently. Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes. Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander. Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine rice.   Did you enjoy this dish? Explore more of our vegan curry recipes.