Garden Pea Curry
Vegan garden pea curry with tofu, Thai green curry paste, spinach and coriander in a velvety sauce. Ready in 35 minutes.
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Ingredients
- 3 tbsp coconut oil
- 280g extra firm tofu
- 4 spring onions
- 2 cloves of garlic
- 1 inch piece of ginger
- 2 tbsp vegan Thai green curry paste
- 1 tbsp soy sauce
- 300ml vegetable stock
- 500g frozen peas
- 100g baby spinach
- 30g coriander
- salt, pepper & sugar to taste
- 100ml full-fat coconut milk
- chilli flakes
- crispy onions
- rice
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