Vegetable Thai Green Curry

This recipe is an adapted version of Thai green curry since some ingredients for this were a little hard to get hold of. I like to serve this with my Coconut Rice or plain boiled rice. You can use whatever vegetables or tofu you prefer.

• Ready In: 50 mins
• Serves: 3-4

Ingredients

• 1⁄2 aubergine (eggplant, cubed)
• 1  courgette (zucchini, sliced)
• 1  carrot (sliced)
• 1  cup peas
• 1⁄2 cup sweetcorn
• 12 1⁄3 ounces extra firm tofu (cubed)
• 13 1⁄2 fluid ounces coconut cream
• 1⁄2 cup  coriander (cilantro)
• 1⁄2 tablespoon lemongrass
• 1⁄2 inch gingerroot (finely grated)
• 1  teaspoon Splenda sugar substitute
•  soy sauce
•  chili sauce
• 1  teaspoon  cumin coriander powder
• 1⁄2 teaspoon chili powder
• 1⁄2 chile (chopped) (optional)
•  Pam cooking spray

Directions

1. Heat the wok on high add the ginger, chili, cumin-coriander and stir fry until the chili softens. If it looks like it may burn add a couple of tablespoons of the coconut cream.
2. Add the vegetables, add a few splashes of soy sauce and stir fry for about 5-10 minutes until the vegetables begin to soften.
3. Add the remaining ingredients with the exception of the coriander. Wait until the mixture is heated through.
4. Blend the coriander in a food processor and add 5 minutes before serving. If you add this too early the curry will not retain its green color.