Veggie Thai red curry

30-60 minutes 4 servings 400 kcal or less curry recipe easy recipe mains mushroom mushrooms spicy recipe thai recipe tofu curry tofu recipe vegan vegan curry vegetarian recipe

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Ingredients

200g firm tofu, cubed

4-5 tbsp soy sauce

juice 3 limes

2 red chillies, 1 finely chopped, 1 sliced into rounds

2 tbsp vegetable oil

400ml can reduced-fat coconut milk

1 courgette, chopped into chunks

1 small aubergine, chopped into chunks

½ red pepper, deseeded and chopped into chunks

140g mushrooms, halved

140g sugar snap pea

20g pack basil, leaves picked

1 tsp brown sugar

jasmine rice, to serve

3 red chillies

1 lemongrass, roughly chopped

3 shallots, roughly chopped

½ red pepper, deseeded and roughly chopped

zest 1 lime

stalks from 20g pack coriander

thumb-size piece ginger, grated

2 garlic cloves

1 tsp freshly ground pepper

1 tsp ground coriander

Method

Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.

Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.

Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.

Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.