Thai Green Vegetable Curry with Quinoa

Ingredients

• 100g quinoa
• 80g frozen soya beans
• 2 tsp extra virgin coconut oil
• 1 clove garlic, finely minced
• 1 inch piece ginger, peeled and cut into fine strips
• 1 vegetarian green curry paste
• 1 small aubergine, diced into 1cm pieces
• 1 lime, juiced
• 1 tsp soft brown sugar
• 1 tsp reduced sodium light soy sauce
• 1 small red pepper, cut into strips
• 2 large spring onions, sliced
• 100g French beans, cut into 1cm pieces
• 100g broccoli, cut into 1cm pieces
• 200g reduced fat coconut milk

Method

1. Rinse the quinoa. Add to a medium-sized saucepan of cold water and bring to the boil. Cook for a further five minutes or until the seeds start to “sprout” and are tender. Drain the quinoa and set aside.
2. Blanch the frozen soya beans in a pan of boiling water for three minutes, drain, then rinse under cold water and set aside.
3. Heat the extra virgin coconut oil in a non-stick, deep-sided frying pan or wok and add the garlic and ginger. Cook for a few minutes to flavour the oil.
4. Add the curry paste to the pan and stir for a minute until the paste becomes fragrant, then add the aubergine and cook for a further two minutes.
5. Add 150ml water and continue to cook for a further 5-8 minutes until the aubergine is tender.
6. Stir in the lime juice, sugar and one teaspoon of soy sauce. Taste, checking that the sauce is not too salty, then add the additional teaspoon of soy sauce as necessary.
7. Add the remaining vegetables, including the soya beans, and cook for 3-5 minutes until the vegetables become tender.
8. Stir through the coconut milk then remove the pan from the heat. Serve with the quinoa.