Preparation Time: 15 - 20 minutes
Cooking Time: 50 minutes
Serves: 2
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- FOR THE SAUCE:
- 20g creamed coconut
- 45g Thai green curry paste (either shop-bought or homemade)
- 2 tsp. tamarind paste
- 180/200ml water
- FOR THE VEGETABLE CURRY:
- 2 tbsp. Lucy Bee Coconut Oil
- 1-2 garlic cloves, finely chopped
- 4 large mushrooms, finely sliced
- 100g baby corn
- 100g sugar pea snaps
- 120g red pepper, finely sliced
- 5 cherry tomatoes
- 1 large pak choi
- 1 red chilli, finely chopped, retain a little to garnish
- 1-2 spring onions
- Lime juice, to taste
Method
- FOR THE SAUCE:
- Add the creamed coconut, Thai curry paste, tamarind paste and water to blender and blend together. Set aside.
- FOR THE VEGETABLE CURRY:
- In a frying pan add Lucy Bee Coconut Oil and once hot, add the garlic and fry for a minute before adding the mushrooms and cook for 2-3 minutes. Add the baby corn, sugar pea snaps, red peppers, cherry tomatoes and pak choi. Stir together and cook for a further few minutes.
- Pour the sauce over the vegetables, stir together and bring to the boil. Cover and simmer for 30-40 minutes.
- To serve, sprinkle the red chilli and spring onions over along with lime juice.
- NOTE: if you prefer, you can add tofu or a protein of your choice to this dish. Add with the vegetables and increase the cooking time to make sure they are thoroughly cooked.
Enjoy!
Lucy Bee is a lifestyle brand selling food, skincare and soap products all completely free from palm oil and with minimal use of plastic. Lucy Bee is concerned with Fair Trade, organic, ethical and sustainable living, recycling and empowering people to make informed choices and select quality, natural products for their food and their skin.
