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Ingredients: (serves 4)
•    400 millilitres of water
•    2 vegetable stock cubes
•    1 tablespoon of coconut or vegetable oil
•    400 millilitres coconut milk
•    Mix of vegetables, sliced (head of broccoli including stem, handful of baby corn, 2 red peppers) – use what you have available to a similar quantity
•    300 grams edamame beans (substitute with green beans, runner beans or frozen peas)
•    120 grams Thai green curry paste
•    1 large handful of chopped coriander
•    1 thumb sized piece of ginger finely sliced into matchsticks
•    2 cloves of garlic chopped
•    Juice of 1 lime
 

Method:
1.    Pour 400 millilitres of boiling water into a measuring jug with the stock cube and the finely chopped nori sheet, and put to one side.
2.    Heat up a pan over a medium heat with the cooking oil and add the curry paste and ginger for a few seconds to let the aromas release, then add the garlic and sliced veg and sauté for a minute.
3.    Add the vegetable stock, coconut milk, chopped coriander, half the lime juice and simmer for 5-10 minutes. Then add the edamame beans to the curry and heat for a couple of minutes until cooked.
 

To serve: Serve the curry with rice, topped with a few coriander leaves and a squeeze of lime. Chopped nuts are also great to add a crunch.
 

#FoodSavvy tip: This delicious dish freezes really well. Planning and freezing meals helps to reduce: food waste; unexpected food purchases; and household food bills by up to £250 a year.

Recipe provided by Adam Stansbury, of the Plant Powered PT for #FoodSavvy Norfolk & Suffolk