Vegan Recipe: Thai Green Curry

Try this delicious, vegan, Thai Green curry - so simple and tasty! 

2 large boiled potatoes, washed, peeled and cubed
2 tablespoons green curry paste (recipe below)
1⁄4 cup fresh, or frozen, defrosted green peas
1 small carrot, thinly sliced
1 small red capsicum, sliced
2 cups chopped chinese cabbage
250grams firm tofu, cubed *
1⁄2 cup coconut milk
Juice of 2 lemons/limes
1⁄2 cup chopped fresh coriander

*If you like the tofu to be chewy in texture, bake in the oven on high heat until browned.

1.Boil potatoes until just cooked, drain and set aside.
2.Heat on high a large pot or wok, add the curry paste stirring until heated, adding a few tablespoons of water to prevent sticking if needed.
3.Add the carrots, peas and cabbage along with 1 cup of warm water, quickly stirring to cook the vegetables. Drop in the tofu, and potatoes, along with the coconut milk. Reduce the heat and gently
simmer for 3­4 minutes.
4.Stir through the lemon/lime juice, and fresh coriander to serve.

Green curry paste:
1 tablespoon fresh grated ginger and sugar
1 teaspoon ground coriander, cumin, black pepper and paprika
1⁄2 teaspoon asafoetida, smoked paprika, turmeric and chili flakes / powder
A pinch of cayenne pepper

Mix all the ingredients in a bowl, adding a teaspoon of water at a time until combined. You may add more chili if you like.