Want to get your products accredited with our trademarks? Find out more

Follow us

What are you looking for?

What are you looking for?

Eating veggie » Recipes » Thai Green Vegetable Curry with Quinoa

Thai Green Vegetable Curry with Quinoa

Prep time 15 mins, cook time 25 mins

Serves 2

Egg-Free, Nut-Free, Dairy-Free, Vegan, Healthy

Quinoa is a versatile grain that makes a great alternative to rice. It also contains all of the essential amino acids your body needs.


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.

Nutrition per serving

423 kcal

Calories

18.6g

Protein

19.2g

Fat

11.8g

Saturates

45.6g

Carbs

16.9g

Sugar

12.0g

Fibre

0.565g

Salt

Lettuce Keep You in the Loop

Illustration of vegetable

We are a collective of determined people, connected by our shared belief in a better future for every life on earth. Keep up with our work and sign up to our newsletters...

Name(Required)
Signup(Required)
By submitting your details, you are agreeing for us to send you emails about the Vegetarian Society’s and/or Cookery School's work, as well as how you can get involved and support us through fundraising and campaigning. We will never share your details with anyone else, and you can unsubscribe from these emails at any time. See the full Privacy Policy with information about how we store and use your personal data.

Follow us on social