Serves 3-4
2 tbsp vegetable oil
4 tbsp vegetarian green curry paste (according to taste)
2 tbsp soft dark brown sugar
750g/1½lb tofu or quorn pieces
small onion, half sliced, half diced
2 yellow peppers, sliced
3-4 mushrooms, sliced
6 medium potatoes
grated zest of 1 lime
juice of half a lime
400ml/14fl oz coconut milk
good shake of light soy sauce
small handful of coriander, roughly chopped
Peel potatoes and boil until almost cooked.
Heat 1tbsp of oil in a pan. Add yellow peppers, mushrooms, onion and tofu/quorn. Fry until vegetables have softened and tofu or quorn has browned slightly.
Heat 1tbsp oil in another pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute.
Reduce the heat slightly and stir in the tofu/quorn, mixture and lime zest until coated in the paste.
Add the coconut milk, soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly.
Stir in the coriander and lime juice.
Check for seasoning, adding more soy sauce if needed.
The curry is now best left to sit for a few minutes so the sauce becomes creamier.
