Mediterranean Chickpea & Quinoa Salad
A make-ahead lunch salad that gets better in the fridge. Quinoa, chickpeas, cucumber, olives, feta and a punchy lemon-oregano dressing.
Gluten-freeUnder 30 min
Thai Green Vegetable Curry
Fragrant, creamy and fresh — a proper Thai green curry loaded with vegetables and tofu, ready in 30 minutes.
Vegetarian
Vegan Gluten-free Under 30 min (88 ratings)
Prep15 min
Cook15 min
Total30 min
Serves4
DifficultyEasy
Fragrant, creamy and fresh — a proper Thai green curry loaded with vegetables and tofu, ready in 30 minutes.
Method
- Heat the oil in a wok or large pan over medium heat. Add the curry paste and fry for 1–2 minutes until fragrant.
- Add half the coconut milk and stir until the paste dissolves and the oil starts to separate. Add the rest of the coconut milk, stock, soy sauce, sugar and lime leaves.
- Add the aubergine and tofu, simmer for 8 minutes. Add the green beans, pepper and baby corn and simmer for 5 minutes more until the veg is just tender.
- Take off the heat, stir in the lime juice and herbs. Taste — add more soy for salt, sugar for balance, or lime for brightness. Serve over jasmine rice.
💡 VeggieTip notes
- Paste brands vary a lot in heat — start with 3 tbsp and add more.
- Any veg works: courgette, mushrooms, broccoli, pak choi, mangetout.
- Fry the tofu first for a firmer, golden texture.
Nutrition (per serving, approx.)
410kcal
14g protein
24g carbs
30g fat
7g fibre
Values are estimates and will vary with brands and portion sizes.