Veggie Thai green curry recipe
 This healthy veggie Thai green curry is packed with protein and flavour. It's easily made 100% vegetarian (and vegan) by switching the fish sauce out for soy sauce. Each serving provides 358 kcal, 14g protein, 47g carbohydrate (of which 6g sugars), 11.5g fat (of which 5g saturates), 6g fibre and 2.1g salt. 2 shallots, thinly sliced½ tsp sesame oil1 green finger chilli, finely chopped (optional)2 tbsp Thai green curry paste (seek out a vegetarian version if required)300ml/10fl oz hot vegetable stock200g/7oz lighter coconut milk1 tsp Thai fish sauce or light soy sauce1 medium aubergine, cut into 2cm/1in chunks 2 makrut lime leaves200g/7oz tofu, cut into 1.5cm/½in squares½ green pepper, cut into thin slices50g/1¾oz mangetout 50g/1¾oz baby corn, halved or cut into quarters, depending on sizejuice of 1 lime, plus lime wedges to servehandful finely chopped fresh coriander, to serve150g/5½oz basmati rice, to serve 2 shallots, thinly sliced ½ tsp sesame oil 1 green finger chilli, finely chopped (optional) 2 tbsp Thai green curry paste (seek out a vegetarian version if required) 300ml/10fl oz hot vegetable stock 200g/7oz lighter coconut milk 1 tsp Thai fish sauce or light soy sauce 1 medium aubergine, cut into 2cm/1in chunks 2 makrut lime leaves 200g/7oz tofu, cut into 1.5cm/½in squares ½ green pepper, cut into thin slices 50g/1¾oz mangetout 50g/1¾oz baby corn, halved or cut into quarters, depending on size juice of 1 lime, plus lime wedges to serve handful finely chopped fresh coriander, to serve 150g/5½oz basmati rice, to serve Method Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.Add the aubergine and lime leaves and cook for 10 minutes. Meanwhile, cook the rice according to the packet instructions.Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime. Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the aubergine and lime leaves and cook for 10 minutes. Add the aubergine and lime leaves and cook for 10 minutes. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime.