Recipes
Comfort food for autumn
Nutritious vegan meals in no time. Three recipes to fuel your running from Henry Firth and Ian Theasby’s Speedy BOSH! Book
THAI GREEN CURRY BOWLS
Serves 4 Prep 5-10 mins| Cook time 15 mins
Speedy BOSH! by Henry Firth & Ian Theasby is out 17th September (HQ, HarperCollins). Photography courtesy Lizzie Mayson. More on BOSH! at bosh.tv
• 1 tbsp vegetable oil
• 4 tbsp vegan Thai green curry paste
• 280g firm or smoked tofu
• 300g easy cook rice
• 1x 400ml tin coconut milk
• 1 tbsp smooth peanut butter
• 200g pak choi
• 200g sugar snap peas
• 200g baby corn
• 50g peanuts
• bunch of fresh coriander
• 2 limes
• salt and black Pepper
1 Add the oil to a hot pan. Add the curry paste and fry for 1 minute.
2 Cut the tofu into 2cm chunks and add it to the pan. Stir to coat and fry for 1 minute.
3 Rinse and drain the rice and stir it into the pan. Pour in the coconut milk then fill the empty tin with water and add to the pan. Add the peanut butter and a big pinch of salt. Stir well.