thai slaw

Recipe from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, £15) Photography © Dan Jones.

Broccoli takes on a wonderful, nutty flavour when roasted. Serve it over this Thai green curry for a simple dinner that is full of flavour. Frozen edamame beans are available in supermarkets or Chinese stores and last for ages in your freezer at home – simply take out the amount you need and cook from frozen.

Serves 2 generously

Suitable for freezing

For the soy-roasted broccoli

220g (8oz) Tenderstem broccoli

1 tbsp sunflower oil

2 tbsp light soy sauce

1 tbsp sesame seeds

For the green curry

1 tbsp sunflower oil

2 cloves of garlic, peeled and crushed

4 spring onions, roughly chopped

2 tbsp frozen or fresh podded edamame beans

1 tbsp Thai green curry paste (ensure vegan)

400ml (14fl oz) can coconut milk

generous handful of coriander leaves, roughly torn

1 red chilli, deseeded and finely chopped

Preheat the oven to 200°C/Gas mark 6.

Start by roasting the broccoli. Arrange the broccoli on a baking tray and drizzle with the oil. Use a pastry brush to liberally apply the soy sauce over the broccoli, then scatter with sesame seeds. Roast for 12 minutes until the broccoli has softened and the sesame seeds appear toasted.

In the meantime, prepare the green curry. Heat the oil in a large saucepan over a medium heat and cook the garlic, spring onions, and edamame beans for 2 minutes. Stir through the Thai green curry paste and pour in the coconut milk. Simmer for 10 minutes, stirring occasionally.

Remove the pan from the heat and stir through the coriander and chilli.

Remove the roasted broccoli from the oven and place over the green curry. Serve hot.

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