There’s nothing like eating a load of veggies to make you feel wholesome and content!
On my return from 36 hours in France (due to the ski resort closure being announced 6 hours after we arrived!) I needed to get our essentials for the week, given that G and I are now both working from home for the foreseeable future…!
I haven’t made my usual ‘monthly meal plan’ due to the fact that I’m not sure where we’ll be based (between London, Yorkshire and Suffolk) and also not knowing what ingredients there will be at the supermarkets. Everyone seems to have been stockpiling food – meaning in our small, local supermarket there’s been no eggs for days, hardly any fresh fruit, not much bread and barely any cupboard carbs e.g. pasta/rice!
Anyways, there were lots of aubergines which is a thumbs up from me and I got a few extra veggies knowing that I could rustle something up with the things we’ve got in the cupboard. A tin of coconut milk and a jar of Thai green curry paste later…I made a delicious vegan vegetable curry.
G isn’t the biggest fan of aubergine as it can taste quite rubbery if not cooked correctly or for long enough, but he loved this and couldn’t believe how few ingredients it took to create something so flavoursome!
Serves 4 (when served with rice)
2 aubergines, diced
320g fine green beans, chopped in half
200g baby button mushrooms, quartered
2 large handfuls of spinach
4 tbsp. Thai green curry paste
400ml light coconut milk
Salt and pepper
3 tbsp. olive oil
Dollop of yoghurt (non dairy) and coriander (to serve)
Rice (to serve)
– Put the rice on to boil in a saucepan for 15 minutes. Once cooked drain and set aside with a lid on to absorb the heat.
– In a separate saucepan put the beans on to boil for 5 minutes. Once nearly cooked drain and set aside.
– Meanwhile in a bowl toss the diced aubergine with 2 tbsp. olive oil.
– Heat 1 tbsp. olive oil in a large frying pan and then tip in the aubergine. Keep stirring for approx. 10 minutes, or until aubergine is browned and soft.
– Add the mushrooms to the aubergine and fry for another 5 minutes until the mushrooms are brown and turning soft.
– Add the green beans and Thai green curry paste and mix together on medium heat until fragrant.
– Stir in the coconut milk, bring to the boil and then simmer everything together for about 5 minutes.
– Add the spinach and allow to wilt. Season with salt and pepper.
– Serve curry with rice, a dollop of yoghurt and sprinkle of chopped coriander.