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. Food savvy tip Use up vegetable peelings, skins, tops, bottoms and all the other bits that otherwise wouldn't end up in your final dish to make aromatic zero waste veg stock. ZERO WASTE VEGETABLES STOCK RECIPE Hungry for more CHECK OUT OUR OTHER FAKEAWAY RECIPES TO GET THAT DELICIOUS HIGH STREET FLAVOUR IN YOUR OWN HOME.