Vegan Thai green curry recipe
 This vegan Thai green curry is quick and easy to make, and packed with flavour and fragrance to give you a real taste of Thailand. Each serving provides 775 kcal, 33g protein, 96g carbohydrates (of which 9g sugars), 27g fat (of which 16g saturates), 9g fibre and 0.1g salt. 2 lemongrass stalks, tough outer leaves removed5 green chilliesthumb-sized piece fresh root ginger (or galangal root), peeled ½ lime, juice only 3 garlic cloves, peeled2 shallots, peeled1 tsp ground cumin4 fresh coriander stalks (optional) 2 lemongrass stalks, tough outer leaves removed 5 green chillies thumb-sized piece fresh root ginger (or galangal root), peeled ½ lime, juice only 3 garlic cloves, peeled 2 shallots, peeled 1 tsp ground cumin 4 fresh coriander stalks (optional) 1 tsp olive oil200g/7oz firm tofu, cut into 3cm/1¼in cubes1 large shallot, sliced1.2 litres/2 pints vegetable stock200ml/7fl oz coconut milk1 tsp brown sugar3cm/1¼in fresh root ginger, peeled and grated200g/7oz dried rice noodles4 Tenderstem broccoli stalks50g/1¾oz beansproutssalt (optional) 1 tsp olive oil 200g/7oz firm tofu, cut into 3cm/1¼in cubes 1 large shallot, sliced 1.2 litres/2 pints vegetable stock 200ml/7fl oz coconut milk 1 tsp brown sugar 3cm/1¼in fresh root ginger, peeled and grated 200g/7oz dried rice noodles 4 Tenderstem broccoli stalks 50g/1¾oz beansprouts salt (optional) 1 green chilli, thinly sliced4 fresh basil or Thai basil sprigs ½ lime, cut in half 1 green chilli, thinly sliced 4 fresh basil or Thai basil sprigs ½ lime, cut in half Method To make the curry paste, put all the ingredients in a food processor and blend to a paste (or you can use a pestle and mortar). Set aside half the paste. Stir the tofu into the other half and leave to marinate (either until it’s needed if cooking immediately, or, if time permits, a few hours).To make the curry, add the oil to a deep frying pan and fry the shallot for 3–4 minutes, or until softened. Add the tofu and remaining curry paste and cook over a medium–high heat for 3 minutes. Turn the tofu and cook for another 3 minutes, until crisp. (If you want the tofu to remain crisp, remove it from the pan and set aside; otherwise keep it in the pan.)Pour in the vegetable stock, half the coconut milk and the sugar and bring to the boil for 1 minute. Turn the heat down as low as possible (less than a simmer). Add the ginger and remaining coconut milk and stir. Taste and add salt if you like.Add the rice noodles and broccoli and heat for 3–4 minutes, or until cooked. Add the beansprouts (and return the crispy tofu to the pan if you removed it) and cook for 1 minute. Serve in bowls, garnished with green chilli and basil, and add a wedge of lime to each bowl. To make the curry paste, put all the ingredients in a food processor and blend to a paste (or you can use a pestle and mortar). Set aside half the paste. Stir the tofu into the other half and leave to marinate (either until it’s needed if cooking immediately, or, if time permits, a few hours). To make the curry paste, put all the ingredients in a food processor and blend to a paste (or you can use a pestle and mortar). Set aside half the paste. Stir the tofu into the other half and leave to marinate (either until it’s needed if cooking immediately, or, if time permits, a few hours). To make the curry, add the oil to a deep frying pan and fry the shallot for 3–4 minutes, or until softened. Add the tofu and remaining curry paste and cook over a medium–high heat for 3 minutes. Turn the tofu and cook for another 3 minutes, until crisp. (If you want the tofu to remain crisp, remove it from the pan and set aside; otherwise keep it in the pan.) To make the curry, add the oil to a deep frying pan and fry the shallot for 3–4 minutes, or until softened. Add the tofu and remaining curry paste and cook over a medium–high heat for 3 minutes. Turn the tofu and cook for another 3 minutes, until crisp. (If you want the tofu to remain crisp, remove it from the pan and set aside; otherwise keep it in the pan.) Pour in the vegetable stock, half the coconut milk and the sugar and bring to the boil for 1 minute. Turn the heat down as low as possible (less than a simmer). Add the ginger and remaining coconut milk and stir. Taste and add salt if you like. Pour in the vegetable stock, half the coconut milk and the sugar and bring to the boil for 1 minute. Turn the heat down as low as possible (less than a simmer). Add the ginger and remaining coconut milk and stir. Taste and add salt if you like. Add the rice noodles and broccoli and heat for 3–4 minutes, or until cooked. Add the beansprouts (and return the crispy tofu to the pan if you removed it) and cook for 1 minute. Add the rice noodles and broccoli and heat for 3–4 minutes, or until cooked. Add the beansprouts (and return the crispy tofu to the pan if you removed it) and cook for 1 minute. Serve in bowls, garnished with green chilli and basil, and add a wedge of lime to each bowl. Serve in bowls, garnished with green chilli and basil, and add a wedge of lime to each bowl.