Vegan Thai green curry with BiGG Coconut Satay

INGREDIENTS

BiGG Coconut Satay Seasoning
¼ bunch broccolini
¼ butternut pumpkin
coriander, for garnish
1 tbsp Thai green curry paste
150g firm tofu
2 red capsicum
2 cans coconut cream

METHOD

1. Dice pumpkin, capsicum, and tofu, then chop up the broccolini. Keep each of the ingredients separate and set aside.

2. In a heavy wide pot add a little oil and tofu, cook for 1-2 minutes and remove from the pot once golden.

3. Fry off your curry paste for one minute in a small amount, then add your coconut cream.

4. Once the curry comes to the boil, reduce to a simmer add in your pumpkin, and red capsicum allow to cook for 15 minutes

5. After 10 minutes, add in your tofu, chopped broccolini and adjust your seasoning and cook for another 5 minutes.

6. Serve the Thai green Curry over a bed of steamed rice and top it off with BiGG Coconut Satay.