This vegetable based South East Asian inspired recipe is full of warming and gently spiced flavours.
Using Quorn or Tofu as the main plant based protein source, makes it a great meal as part of a vegetarian or vegan diet.
600g Quorn or Tofu pieces
2 medium onions, peeled and sliced
1 red pepper, de-seeded and sliced
200g French beans or mange tout, cut into 2 inch lengths
200g baby sweetcorn, cut into 2 inch lengths
1 red chilli, de-seeded and chopped
1 stalk of lemongrass, halved and gently crushed with side of a knife
2 garlic cloves, crushed
1 inch piece of fresh ginger, peeled and grated
1 tablespoon olive or vegetable (rapeseed) oil
400ml coconut milk
1 vegetable stock cube in 290ml water
Spices and Aromatics
1 tablespoon green Thai curry paste
2 tablespoons chopped fresh coriander or 2 teaspoons of dried
3 kaffir lime leaves or zest of 1 lime
Generous pinch of ground black pepper
Large frying pan or wok
In a large frying pan or wok, heat the oil, add the onions and pepper and fry for 5 minutes on a medium heat to soften
Add the Quorn pieces and fry for 2 minutes stirring all the time
Add the garlic, ginger and chilli and cook for a further 2 minutes
Add the curry paste, stock, beans, sweetcorn, lemongrass, lime leaves, coconut milk, salt and pepper and stir well
Bring to the boil before lowering the heat to simmer for 15 minutes
Finish by adding the coriander and serve with boiled or steamed rice
Nutrition per serving portion (serves 4)
Each portion provides on average
Energy 887kj 212kcal 10.6%
Fat 6.5g 9%
Saturates 1.02g 5%
Carbohydrates 15.6g 16%
Sugars 11.8g 13%
Salt 2.46g 41%
Protein 24.5g High
Fibre 17.0g High
Plant based Protein
The Quorn or Tofu used in this recipe are good sources of plant based protein. Protein is essential for almost every process in our bodies, from muscle growth to enzymes and hormones that control our metabolism.
Vitamins and Minerals
The vegetables, spices and aromatics provide sources of a variety of important vitamins and minerals such as vitamins A and C from the peppers.
Also, active ingredients such as Allicin from the crushed or chopped garlic and onions, known to have antioxidant benefits and reduce inflammation.