Vegan Thai Green Curry

This Thai Green Curry uses crispy chickpeas and tofu tossed up in a creamy coconut sauce with a bite of spice from the curry. It is a simple healthy meal bursting with thai infused flavours.

Traditional Thai Curry is made with chicken and fish sauce. To make it vegan/vegetarian I have swapped the chicken for Tofu and chickpeas as my source of protein, and the fish sauce for tamari (gluten free soy sauce) I also made sure to buy a green thai paste that was vegan friendly, Many shop bought pastes include shrimp paste so make sure to check the label if you are wanting a fully vegan meal. 

This dish can be served alongside steamed brown rice or enjoyed on its own for a lower carbohydrate meal. You can also add in any additional veggies that you like... Aubergine, cauliflower, and potato would all taste great. 

1 block Tofu, chopped into cubes
1 tin chickpeas drained & rinsed
1 onion, chopped
3 cloves garlic, crushed
1 green chilli, chopped
1 large courgette
1 large red or green pepper
1 cup frozen spinach
2 tbsp green curry paste
1 can coconut milk 
2 tbsp tamari

1. Pre heat the oven to 180. Place the cubed tofu and chickpeas on to a baking tray and drizzle with olive oil and salt. Place in the oven for 15 minutes (or until crispy)

2. Heat a pan with oil and add the onions, garlic, green chilli and let cook for a couple of minutes. Add the courgette and pepper and let cook for a further 3 minutes. Add the remaining ingredients, and turn down the heat. 

3. Add the chickpeas and tofu and season to taste. Remove from the heat and serve immediately. 

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