Vegetable Thai Green Curry

Name: Vegetable Thai Green Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3-4 serving(s)
Ingredients: 1/2 aubergine (eggplant, cubed); 1 courgette (zucchini, sliced); 1 carrot (sliced); 1 cup peas; 1/2 cup sweetcorn; 12 1/3 ounces extra firm tofu (cubed); 13 1/2 fluid ounces coconut cream; 1/2 cup coriander (cilantro); 1/2 tablespoon lemongrass; 1/2 inch gingerroot (finely grated); 1 teaspoon Splenda sugar substitute; soy sauce; chili sauce; 1 teaspoon cumin coriander powder; 1/2 teaspoon chili powder; 1/2 chile (chopped) (optional); Pam cooking spray

Submitted by Pie Queen

"This recipe is an adapted version of Thai green curry since some ingredients for this were a little hard to get hold of. I like to serve this with my Recipe #274534 or plain boiled rice. You can use whatever vegetables or tofu you prefer."

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Ready In:: 50mins
Ingredients:: 17
Serves:: 3-4

ingredients

¹⁄₂ aubergine (eggplant, cubed)
1 courgette (zucchini, sliced)
1 carrot (sliced)
1 cup peas
¹⁄₂ cup sweetcorn
12 ¹⁄₃ ounces extra firm tofu (cubed)
13 ¹⁄₂ fluid ounces coconut cream
¹⁄₂ cup coriander (cilantro)
¹⁄₂ tablespoon lemongrass
¹⁄₂ inch gingerroot (finely grated)
1 teaspoon Splenda sugar substitute
soy sauce
chili sauce
1 teaspoon cumin coriander powder
¹⁄₂ teaspoon chili powder
¹⁄₂ chile (chopped) (optional)
Pam cooking spray

directions

Heat the wok on high add the ginger, chili, cumin-coriander and stir fry until the chili softens. If it looks like it may burn add a couple of tablespoons of the coconut cream.
Add the vegetables, add a few splashes of soy sauce and stir fry for about 5-10 minutes until the vegetables begin to soften.
Add the remaining ingredients with the exception of the coriander. Wait until the mixture is heated through.
Blend the coriander in a food processor and add 5 minutes before serving. If you add this too early the curry will not retain its green color.

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Reviews

Made for Make it Healthier Tag - I made this with the following changes I used only cumin for the teaspoon "cumin coriander powder" My husband is allergic to Chili powder so I used red pepper there and for the coconut cream I used Recipe #277846 I also used sugar instead of splenda because I do not like the aftertaste of splenda.

Nyteglori

RECIPE SUBMITTED BY

Pie Queen

I am from London, England, I moved to Florida about 2 years ago. Now I am a graduate student at UF. I first started using this website to find the carb values of food since my fiance is diabetic. I just recently learned how to bake pies and am now obsessed with baking! I am also a vegetarian and enjoy cooking healthy meals. <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg">

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