Super Green Thai Curry

Serves 2
Total Time
50 Minutes
Small bunch of coriander
Small bunch of spring onions, white and green parts separated
100g of spinach leaves
300ml of Alpro Coconut Unsweetened drink
1-2 tbsp (depending on heat preference) of green curry paste
50g of peas
1 medium sweet potato, peeled and cut into 2cm cubes
8 cherry tomatoes, halved
100g of baby sweetcorn, cut in half through the middle
Juice of 1 lime
Sunflower oil
1 tbsp of soya sauce or tamari
Salt and pepper
Step 1

Preheat the oven to 180°C.

Step 2

Toss the sweet potato in a little sunflower oil, season and roast in the oven for 20 minutes until soft.

Step 3

Add the spinach, spring onion tops, coriander (leaves and stems), green curry paste, soy sauce or tamari, and Alpro Coconut Unsweetened drink to a blender or food processor and blend until smooth.

Step 4

In a large frying pan over a medium heat sauté the baby corn for two to three minutes until starting to colour, then add in the tomatoes and sauté for 30 seconds.

Step 5

Lower the heat and add in the green sauce, peas and sweet potato heating through until the sauce is hot.

Step 6

Finely chop the white parts of the spring onion. Add the lime juice to the curry and season to taste. Sprinkle over the spring onions and serve.

Step 7

Serve with brown or white rice.

Created by Alpro for Plant Power Day on 7th March

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily