Meat Free Monday – Mushroom, Asparagus & Tofu Red Curry

This is a really simple red curry that is packed full of nutrients and is great if you are trying to cut down on your meat in take.  It doesn’t take long to through together and is delicious.

It’s delicious on it’s own or served with rice or buckwheat noodles or quinoa

Serves 4

Ingredients

1 packet of Tofu, cut into large chunks (about 350g)

250g Beans, trimmed

500g mixed mushrooms – mix of Shitake, Chestnut & Field

200g Asparagus, cut into 2″ pieces

1 can of Coconut Milk

200ml stock (vegetable or chicken)

2 tbsp Red Curry paste

3 tbsp Fish Sauce

4 Kaffir Lime Leaves

Bunch of Coriander, chopped

4 wedges of lime

Method

Place the coconut milk and stock to a large pan and heat, when warm add the red curry paste and fish sauce

Add the mushrooms and simmer for 5-10 mins until they are cooked

Add the green beans, asparagus and tofu and simmer for a further 5 mins

Add the lime leaves and make sure you taste the sauce and add seasoning if necessary

Before serving sprinkle with coriander and a wedge of lime