This weekday vegan Thai green curry takes advantage of the goodness and convenience of Birds Eye Pulses. Fibre-rich, nutritious and utterly delicious.
Heat the oil in a wide pan and add the garlic, turmeric, black pepper, spring onions and curry paste. Cook for two minutes before adding the carrots, Birds Eye Chickpea & Spinach Mix, lime leaves, coconut milk and stock. Bring to the boil then turn down, cover with a lid, and simmer for 15 minutes, or until the vegetables are cooked through.
Add in the sweetcorn, mangetout and baby button mushrooms and simmer for three minutes. Add the lime juice. Taste and adjust if liked - perhaps a little brown sugar or soy/fish sauce to balance the flavours. Garnish with coriander leaves and serve immediately with hot steamed or boiled rice.
Make this even easier by using frozen garlic and carrots.