light thai green curry
 

serves 2, prep 50 mins, cook 35 mins, easy, v

25g rolled oats, soaked in 200ml cold water for 20 mins
1½ tbsp creamed coconut, grated
1 tsp coconut oil or sunflower oil
2 carrots, sliced
1 parsnip, cut into small chunks
1 small sweet potato, chopped into small pieces
¼ tsp Marmite
2 kaffir lime leaves (dried or fresh)
6 spears purple sprouting broccoli, halved lengthways
50g frozen peas
1 lime, cut into 6 wedges

for the paste
1 green pepper, chopped
½ small pack coriander
1 garlic clove
2cm piece of ginger, peeled
1 lime, zested and juiced
2 spring onions, roughly chopped
1 green chilli

to serve
brown rice
½ small pack coriander (optional)

First, make the curry paste. Blitz all the ingredients in a food processor until finely chopped. Put in a bowl and chill.

Blend the oats and their soaking water in the food processor until the mixture is as smooth as you can get it. Strain through a sieve, then add the creamed coconut and set aside.

Heat the oil over a high heat in a non-stick frying pan or wok. Add the carrot, parsnip and sweet potato and stir-fry for 2-3 mins until the veg start to colour at the edges. Add the curry paste and cook until the curry no longer looks watery, then add the oat milk and coconut, Marmite, kaffir lime leaves and 300ml water. Bring to a simmer, then cover and cook for 15 mins. Add the broccoli and 50ml water, cook for 5 mins more or until tender, then add the frozen peas. After 1 min, take off the heat, then squeeze over the juice from two lime wedges.

Serve immediately with brown rice, the remaining lime wedges and some coriander leaves, if you like.

good to know: vegan, low fat, calcium, folate, iron, 5 of 5-a-day, good for you

per serving: 438 kcals, fat 14g, saturates 2g, carbs 54g, sugars 21g, fibre 22g, protein 11g, salt 0.3g