The creation of this Easy Vegetarian Green Thai Curry recipe, and it’s accompanying post has been (from a writer’s perspective) one of our very most interesting to date. Let me explain…
When we first started HurryTheFoodUp waaaaay back in the day (last year) we made a simple mantra we wanted to follow. Our recipes had to be quick, tasty, healthy and meat-free.
So far, so good. But other, less obvious, points were hidden from us at that time.
Some were easy – all three of us naturally stayed away from recipes that included little known, or hard to find spices or herbs that would get used once then sit abandoned and forlorn in the cupboard, never to see the light of day again.
Wasting food is one of the western world’s biggest problems (one of I said!) and there’s no way we were going to add to that.
So when Howie said he still had a half jar of baby corn and a half pack of snow peas sitting in the fridge with nowhere to go, he’d made a valid point.
After all, he’d already made a big batch of the curry, for photographing, for eating, for force-feeding to housemates. So what to do with the rest?
Maybe we could make them optional ingredients, he suggested, and focus on the frozen veg instead?
No no, came the adamant response from Kat – these ingredients are an integral part of the meal.
What’s a green Thai curry without the sweet crunch of a baby corn, or the tender bite of a snow pea? It’s just not the same.
Which meant we had to find another way.
Indeed, it’s nearly impossible to make only recipes that use an exact amount of buyable ingredients (a market might help to combat this, but if you’re relying on supermarkets like we are then it’s pretty much a no-go).
So what to do? We put our heads together and here are some of the best options we came up with to avoid wasting food.
- Make huge batches and eat them for days.
You’ll certainly use up your ingredients, but run the risk of putting yourself off the meal for good (see last week’s White Bean Dip for an example).
- Make huge batches but freeze the leftovers instead. This saves masses of time and means you’ll always have a tasty meal just waiting to be reheated when you have little energy or time to cook.
It’s very efficient with the only drawback being that not every dish is freezable. You’ll be happy to hear this curry is perfectly suitable for freezing.
- Find other recipes that use the same, or replaceable ingredients.
This was the option that Howie plumped for in the end, and he made this deliciousFake Lo Mein and ensured not a single pea was thrown away.
There must be other ways to avoid wastage, but these were our favourite picks so far. We hope they’ve given you something to think about, and we want to know:
- Are you guilty of wasting food?
- Do you use any of the methods above? Which work best for you?
- Do you have any more tips or advice to help combat the millions upon millions of tons of good food thrown away every year?
Quick and Easy Vegetarian Thai Green Curry (30 Minutes)
Ready in 30 minutes and packed full of taste, spice and a fresh lime kick. Delicious, nutritious and it's even vegan, yaay.
- 2 tbsp vegetable oil
- 1 large onion
- 1.2 inches ginger (1.2 inches = 3 cm)
- 2-3 handfuls frozen vegetable (carrot, cauliflower, broccoli)
- 1 handful snow peas/ snap peas
- 8 baby corns
- 4/5 cup vegetable broth (4/5 cup = 200 ml)
- 1 can coconut milk (1 can = 1.5 cups = 400 ml)
- 1 tbsp maple syrup
- 1-2 tsp green curry paste (vegan versions are very easy to find)
- salt to taste
- 1 handful peanuts or cashews
- ½ lime, juiced (gives the curry a little "fresh/summer" kick)
Peel and dice the onion and ginger and fry them in oil in a frying pan on medium heat for a couple of minutes.
- Add the frozen vegetables and give them a few minutes to cook.
- In the meantime wash the snow peas and cut them and the baby corn into small chunks and add them to the other vegetables in the pan.
- Then add the vegetable stock and coconut milk and let it all simmer for 10-15 minutes
- Add the curry paste, maple syrup and salt to taste and let it cook for another 5 minutes.
- Finally add the nuts in the last minutes of cooking so they are still crunchy.
I like my curry with basmati rice or naan bread but you can also serve it with noodles or just on its own. You should prepare the side dish as everything is simmering - you’ll save time that way.
- Guten Appetit 🙂
IF YOU LIKED THIS RECIPE: Surely you have some left-over veggies after prepping this dish? Use it for this awesome Vegan Lo Mein!
Miss anything? Get it on
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Check out our Breakfast in Six Cookbook
Our beautiful ebook, Breakfast in Six is out! It’s our favourite 30 vegetarian and vegan breakfast recipes – all made with six or less ingredients. They’ve never been seen on the site before (and never will). Check it out!