Tune in Recipe blog Thai green vegetable curry By Adam Stansbury, the Plant Powered PT. This one-pot Thai curry is big on flavour but low on effort, made in only 3 steps. It's a great way to use up any leftover veggies, just throw in whatever you have hanging around for an easy weeknight dinner. Ingredients (serves 4) 400 millilitres of water 2 vegetable stock cubes 1 tablespoon of coconut or vegetable oil 400 millilitres coconut milk Mix of vegetables, sliced (head of broccoli including stem, handful of baby corn, 2 red peppers) – use what you have available to a similar quantity 300 grams edamame beans (substitute with green beans, runner beans or frozen peas) 120 grams Thai green curry paste 1 large handful of chopped coriander 1 thumb sized piece of ginger finely sliced into matchsticks 2 cloves of garlic chopped Juice of 1 lime Method Pour 400 millilitres of boiling water into a measuring jug with the stock cube and the finely chopped nori sheet, and put to one side. Heat up a pan over a medium heat with the cooking oil and add the curry paste and ginger for a few seconds to let the aromas release, then add the garlic and sliced veg and sauté for a minute. Add the vegetable stock, coconut milk, chopped coriander, half the lime juice and simmer for 5-10 minutes. Then add the edamame beans to the curry and heat for a couple of minutes until cooked. To serve Serve the curry with rice topped a few coriander leaves and a squeeze of lime. Chopped nuts are also great to add a crunch. This delicious dish freezes really well. Planning and freezing meals helps to reduce: food waste; unexpected food purchases; and household food bills by up to £250 a year! For other ideas to make your own frozen ready meals check these out.