? Thai Green Curry By @plantpowernutritionandfitness

thai green curry by plantpowernutritionandfitness display image  ac2d05dc
thai green curry by plantpowernutritionandfitness display image ac2d05dc

? Thai Green Curry by @plantpowernutritionandfitness

Ingredients (serves 4)

250g Firm Organic Tofu (cubed)
150g Soba Noodles
4 Potatoes (cubed, bite size)
1 Cup Zucchini (sliced, chopped down the middle)
1 Cup Green Capsicum/bell pepper (diced)
1 Cup Sugar Snap Peas
400ml Coconut Milk (from the tin)
1 Tsp Tapioca Flour
Shallot’s to Garnish (optional)

For the Curry Paste

1 Tbsp Coconut Amino (or tamari)
2 Green Jalapeno Chili’s for hot (use 1 for mild)
¼ Cup Mint Leaves
½ Cup Parsley
½ Cup Basil
¾ Lime (juiced)
1 Stalk Lemongrass (sliced)
1 Tsp Ginger (minced)
3 Garlic Cloves (minced)
¼ Tsp Cracked Pepper
2 Tbsp Coconut Milk (from the tin, more if needed to blend)

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1. Pre heat fan forced oven to 190’c. On a baking tray lined with baking paper place the tofu cubes and place the tray back in the oven. I like to add a small amount of water to the top of the tray as I find it helps it cook. Once cooked set aside.

2. Steam the potatoes. Set aside.

3. Why the tofu is still cooking in a blender combine all the ingredients for the curry pasta and blend until its nice and smooth. Set aside.

4. Cook the noodles as per packaging directions. Set aside.

5. In a nonstick pan on a medium/high heat using water as an oil substitute start cooking the capsicum. After 5 minutes add the zucchini. After an additional 2 minutes add the peas and cook for about 2 more minutes or until the capsicum is starting to go tender.

6. Add the tofu and potatoes to the pan along with the rest of the coconut milk and the curry paste and combine well. Add the tapioca flour to the pan then add the noodles and continue to combine until the curry starts to thicken, around 5-10 minutes.

7. Top the curry with some fresh shallots and serve!

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