Vegetable Thai Green Curry

• 12 aubergine (eggplant, cubed)
• 1 courgette (zucchini, sliced)
• 1 carrot (sliced)
• 1 cup peas
• 12 cup sweetcorn
• 12 13 ounces extra firm tofu (cubed)
• 13 12 fluid ounces coconut cream
• 12 cup coriander (cilantro)
• 12 tablespoon lemongrass
• 12 inch gingerroot (finely grated)
• 1 teaspoon Splenda sugar substitute
• soy sauce
• chili sauce
• 1 teaspoon cumin coriander powder
• 12 teaspoon chili powder
• 12 chile (chopped) (optional)
• Pam cooking spray

1. Heat the wok on high add the ginger, chili, cumin-coriander and stir fry until the chili softens.
2. If it looks like it may burn add a couple of tablespoons of the coconut cream.
3. Add the vegetables, add a few splashes of soy sauce and stir fry for about 5-10 minutes until the vegetables begin to soften.
4. Add the remaining ingredients with the exception of the coriander.
5. Wait until the mixture is heated through.
6. Blend the coriander in a food processor and add 5 minutes before serving.
7. If you add this too early the curry will not retain its green color.

aubergine, courgette, carrot, peas, sweetcorn, coconut cream, coriander, lemongrass, gingerroot, splenda sugar substitute, soy sauce, chili sauce, cumin coriander powder, chili powder, chile, spray

Taken from www.food.com/recipe/vegetable-thai-green-curry-274527 (may not work)