Vegetarian Mixed Mushroom, Tofu and Courgetti Thai Green Curry

Vegetarian Mixed Mushroom, Tofu and Courgetti Thai Green Curry

Made With Our Thai Green Curry -
2 SERVES
SERVES 2-3
prep
5 MINS PREP
20 MINS COOK
10 MINS COOK
This delicious and easy vegetarian dish has an abundance of textures from the veg and flavours from this aromatic curry. It is the perfect one-pot curry!
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Thai Green Curry
  • 2 tsp vegetable oil
  • 200g exotic mushrooms, washed
  • 1 tsp dark soya sauce
  • Handful of tofu puffs (halved) or 100g firm tofu - cubed
  • 1 courgette, spiralised into courgetti or sliced into long julienne
  • 6-7 holy basil or basil leaves (optional)
Method
  1. Add the mushrooms to a heated large wide deep frying pan. Once they have released all their moisture and heated through, tip the pan slightly and add the oil in the dip. Add the whole spices and aromatics from the sachet and fry for a few seconds.
  2. Stir through the mushrooms to coat and fry until browned. Add the soya sauce and coat well.
  3. Stir in the green base sauce and coconut sauce, along with 50ml water, and bring to a boil. Add the tofu, courgettes and herbs and - once simmering - cook for 2-3 minutes.
  4. Serve with white rice.
  5. *You can mix this up by changing the vegetables or adding some chicken instead of the tofu.
  • 1 pack of The Spice Tailor Thai Green Curry
  • 2 tsp vegetable oil
  • 200g exotic mushrooms, washed
  • 1 tsp dark soya sauce
  • Handful of tofu puffs (halved) or 100g firm tofu - cubed
  • 1 courgette, spiralised into courgetti or sliced into long julienne
  • 6-7 holy basil or basil leaves (optional)
  1. Add the mushrooms to a heated large wide deep frying pan. Once they have released all their moisture and heated through, tip the pan slightly and add the oil in the dip. Add the whole spices and aromatics from the sachet and fry for a few seconds.
  2. Stir through the mushrooms to coat and fry until browned. Add the soya sauce and coat well.
  3. Stir in the green base sauce and coconut sauce, along with 50ml water, and bring to a boil. Add the tofu, courgettes and herbs and - once simmering - cook for 2-3 minutes.
  4. Serve with white rice.
  5. *You can mix this up by changing the vegetables or adding some chicken instead of the tofu.
MADE WITH OUR DELICIOUS
Thai Green Curry
This deliciously spicy coconut curry balances sweet, salty, spicy, citrusy, herby and aromatic flavours in the beautiful way that only Thai curries do. Perfect with tofu, seafood, chicken, vegetables or beef.
£3.10
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113p per 100g
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