Vegetable Thai Green Curry

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. 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. 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. 3

   Add the remaining ingredients with the exception of the coriander. Wait until the mixture is heated through.

4. 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.