One of the steps I’m taking to be a better me this year is to try and experiment with new dishes and recipes. This was one was surprisingly easy and very delicious.


  • Tofu
  • Coconut oil (oil of your choice)
  • Thai green paste
  • Coconut milk
  • Salt and pepper
  • Lemon
  • Spinach
  • Mushrooms
  • Garlic chopped
  • Spring onion


  1. Measure out 2 cups of rice
  2. Gently wash the rice and place in pot with 3 cups of water. Add salt to season and stir.
  3. Heat the pan till it come to a boil
  4. Drain the tofu completely and pat dry with a kitchen towel. This will ensure the tofu stay firm whilst cooking. Cut into medium sized cubes.
  5. Cut and prepare all vegetables slicing into medium/small portions.
  6. Heat the oil up in the pan at 150-200.C.
  7. Once rice has come to a boil place pan lid and leave to cook for 20 mins or until all water has been evaporated.
  8. Add red onions and garlic to the pan and lightly fry until slightly brown. ]
  9. Now add tofu and season with a pinch of salt and pepper
  10. Cook tofu until a golden brown colour on all sides
  11. Add the rest of vegetables except spinach to the mix and stif fry for 2-3 mins
  12. Now add 3 tablespoons of Thai green paste
  13. Add 400ml of coconut milk. Add more/less till you get a a consistency of a pasta sauce.
  14. Add spinach to the pan.
  15. Stir the pan frequently until it comes to a genital boil.
  16. Ready to serve.

Hope you enjoy this easy, tasty vegan curry.

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