Green vegetable curry

Season:  All year

Type:  Big dishes

Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  asparagus, beans, snow peas, broccoli, zucchini

Recipe source: Adapted from Christine Manfield’s Stir

• metric measuring spoons and cups
• salad spinner
• chopping boards & non-slip mats
• knives – 1 small, 1 medium
• medium saucepan
• wooden spoon
• scales
• serving bowls

• 500 g mixed green vegetables (e.g. asparagus, beans, snow peas, broccoli, zucchini)
• 1 bunch spinach or 10 leaves silverbeet
• 8 fresh firm tofu squares
• 300 ml coconut milk
• 2 tablespoons green curry paste
• 8 kaffir lime leaves
• 300 ml vegetable stock or water
• 20 ml fish sauce
• 2 teaspoons lime juice
• ½ cup Thai basil leaves
• ½ cup coriander leaves

• Set out your equipment and ingredients.
• Separate the basil and coriander leaves from their stems.  Put the leaves to one side and put the stems in the compost bucket.
• Prepare the vegetables by slicing or cutting into thickness of the same size to ensure even cooking.
• Wash the spinach or silverbeet and dry in the salad spinner.  If using spinach cut off the stems and put them in the compost bucket.  If using silverbeet separate the leaves from their stems by slicing along each side of the stem. Roll the leaves into a loose bunch, then shred with the large knife.  Put the stems in the compost bucket.
• Cut the tofu into bite-sized pieces.
• Heat the coconut milk to boiling point in a medium saucepan and stir in the green curry paste and lime leaves.  Simmer gently, uncovered for 5 minutes.
• Add the stock, fish sauce and lime juice and simmer for a further 5 minutes.  Taste and adjust the seasoning if necessary.
• Add the vegetables and cook for 6 – 10 minutes or until the vegetables are soft but not mushy.
• Add the spinach or silverbeet leaves and allow to wilt in the sauce.
• Gently stir in the tofu pieces with the basil and coriander leaves.  Heat through for 2 minutes, then serve with steamed rice.