200g 1 cup soya doubled cream
400ml 1 2/3 cup soya milk
2 tbsp vegan Thai green curry paste
125g 1 1/4 cups green beans
4 large carrots (optional)
1 small cabbage
125g 1 1/4 cup baby sweetcorn
6 new potatoes, halved
1 large onion
4-5 fresh green chillies, including seeds if you like hot and spicy
396g (2 cups) tofu chopped
Salt and pepper
For The Rice
175g (1 cup) white short rice
235ml 1 cup water
1.Chop all the vegetables into quite large pieces, and halve the potatoes. Put a little olive oil, salt and pepper into a pan, then add the onions and shallots. Fry until translucent, then add the double cream and milk, stirring all the time, until thickened to a consistency slightly thicker than single cream.
2. Add curry paste gradually,tasting until achieve the heat required.
3.add the carrots if using and potatoes and cook for 10-15 minutes. Add the remaining ingredients and cook 5-10 minutes.
4. For the rice, wash it several times, until the water is clear. Let soak for a few minutes in a colander. Put the rice in a pan with a tight-fitting lid and add the water. Cover and bring to a boil. Simmer over low heat for 15 minutes. Remove the pan from the heat and quickly stretch a clean towel over the pot, cover with lid. Leave off the heat for another 10 minutes.
5. Serve the curry with sticky rice.