Vegan Thai Curry
Prep Time: 10 minutes
Cook Time: 30 minutes
2 tsp coconut oil
1 inch chunk ginger, peeled
2 medium potatoes
240ml coconut milk
1 tsp cumin
2 tsp ground turmeric
½ tsp chilli flakes
½ a lime, juice
Handful of Tiger Nuts
Fresh coriander (optional)
Heat up the coconut oil in a large sauce pan on medium heat.
Peel and chop the ginger and add to the pan together with the turmeric and cumin, before stirring and cooking for a few minutes until the ginger is soft.
Meanwhile, peel and cut the potato in 1 inch cubes before adding to the pan and letting sauté for a few minutes. You can add a splash of water or more oil if the spices/potato start to stick to the bottom of the pan.
In a separate pan shallow fry tofu for 2 minutes each side
Cut broccoli into florets and courgette into small chunks and add to the pan together with the coconut milk and equivalent amount of water.
Cook until the potato cubes are soft (about 15-20 minutes depending on size).
Remove from the heat, add spinach, chilli flakes and a squeeze of lime and give it a stir.
Add more salt and spices if needed before topping with Tiger Nuts and fresh coriander.
Optional: Serve with steamed rice