Slow Cooker Thai green Curry w/Baked Tofu

Healthy Recipes

Serves: 4-6
Prep: 15-75 mins (*Depending upon if you bake your Tofu)
Cooking Time: 4-8hrs (*Depending upon S.C. setting)

Notes: This recipe contains: B-Vitamins, Vitamins C, D, E & K, protein, fibre, calcium, iron, magnesium and potassium.

Hi everyone! It’s been a while but we hope that you’ve all had a great summer! It always seems to go by in a blink of an eye… and you forget just how quickly it has gone until it suddenly starts getting dark before eight o’clock and you start layering your bed with thicker blankets! 😦 

Whether we like it or not…the season is changing! I for one will be glad to see the back of all of this uncomfortable and humid weather we’ve had and of course wasps! Arguably autumn has now arrived and what better way to kick off this rainy UK week than with a tasty Thai Green Curry. Here’s a delicious, slow cooker curry recipe straight from our kitchen to yours! 

For those of you that might remember, we made a healthy Thai red curry last year along with some Thai Yellow Laska soup! We took on our substitution idea and used a healthful DF milk instead of over doing it on tinned coconut milk; in similar fashion to when we made our Rice and Peas!  The result: a healthy and varied curry still packed full of flavour and great textures! #reducesaturatedfat #actiononsalt 

It was our first time making a Thai Green Curry paste; we used a section of green chillies, including one green long dutch chilli and a green serenade chilli (both have a medium heat). Our curry paste was quite mild, particularly because we only used two (de-seeded) chillies. For a more intense flavour, use more chillies, garlic, lemon grass etc. (this will also allow your curry paste go further = more curries at your disposable!); we had to add eight tablespoons of our mixture to achieve the flavour that we were looking for.  

If you are currently in a position to make your own paste, use a store bought variety but be ware of the salt and fat contents; our home made variety is pretty tasty and definitely worth experimenting with!

Happy hump day and happy cooking everyone! 🙂


….They’re a little frosty (our chillies came straight out of the freezer)!



Use a combination of green chillies that you love (and can tolerate)!

Use a combination of green chillies that you love (and can tolerate)!




Make the Thai Green Curry paste. Wash the coriander, lemon grass, lime, ginger root and chillies. Peel and roughly chop the shallot and garlic. Tear the bunch of coriander into half and place it into a food processor. Add the shallot and garlic.



Trim the ends off the lemon grass, slice it vertically, gently press it with a knife and then finely chop. Peel and grate the ginger. Grate all of the lime zest and then juice it.



Place the lemon grass, ginger, lime zest and juice, soy sauce, agave, coriander seeds, black pepper and kaffir leaves into the food processor. Blend until purred.

We roughly chopped the shallots and garlic…but feel free to thrown everything in whole ( if you have a powerful processor)!



Wash and roughly chop the corn. Wash the courgette, trim off the ends, slice if vertically and then roughly chop it into halves. Wash the spring onion, trim off the ends and then roughly chop.



Place the corn, courgette and onion in a slow cooker.



Add the reduced fat coconut milk, coconut milk, prepared vegetable stock and 8 tbsp of the Thai green curry paste. Cover with a lid. Cook on low, medium or high heat setting for 7, 5 or 4 hours respectively. NB: if using store bought curry paste, adjust accordingly. Stir together.



Drain and press the tofu between two heavy plates for 30 mins. Preheat your oven to 200°C/400°F. Line a baking tray with parchment paper. Drain and chop into 1 inch pieces or 1.5 cm cubes. Place into a bowl. Add the ground ginger, soy sauce and peanut oil. Gently toss to coat. Leave to marinade for 10 mins.



Place onto the baking ray and bake for 16 mins, turn and return to the oven for a further 16-18 mins or until slightly crispy. Remove. Add to the slow cooker once cooked or refrigerate and add later on.



Defrost the beans. Place the corn starch into a dish with equal parts water and stir into a paste.



Add the tofu, green beans and corn starch mixture 30 mins before the ends of cooking. Stir through. Cover with a lid.



 Cook your rice or rice noodles according to the packet instructions.



Remove the coriander and basil leaves from it stem and roughly chop them. Heat a dry frying pan over a med-high heat and dry fry the peanuts until lightly toasted. Remove and roughly chop them on a chopping board.



Stir through the coriander and basil leaves before serving (save some for a garnish, if preferred).



Place rice or rice noodles into a large serving bowl. Ladle over the curry. Top with toasted nuts and garnish with any reserved herbs (if preferred).




Refrigerate any leftovers in a resealable container; best consumed within 1-2 days. Save any remaining paste in a clean, air tight jar and refrigerate for up to 2 weeks.



If preferred…

  • If you prefer your tofu with a softer texture or do not have the time to bake it, just drain, press, chop and then add it to the slow cooker to cook with the rest of the curry. 
  • Keep the vegetables authentic and/or seasonal/frugal. Try using some aubergine, water chestnuts, chopped spinach or sugar snap peas.
  • If your budget allows it, substitute the ginger root for galangal root and add some tamarind paste into the curry paste for another depth of flavour.
  • Can’t source kaffir leaves?  Just use some more lime or lemon grass instead! Kaffir leaves come from the lime plant; they’re very aromatic (a citrus scent of course!) and it won’t be devastating to your meal if you have to substitute them for the above ingredients.
  • Don’t add the lime juice to the curry paste. Stir it in before serving to prevent your DF milk from curdling during cooking. 
  • Don’t fancy rice?! Try adding some baby new potatoes to the curry instead!
  • Depending on your diet, try substituting tofu for: marinated tempeh or seitan, cannellini beans, chicken breast, white fish or a boiled egg!


A Quick & Frugal Pasta Bowl [Vegan & Gluten Free]

Healthy Recipes

Serves: 6
Prep & Cooking Time: 60-75 mins
Type: Main Meal
Tools: Chopping board, sharp knife, veggie peeler, roasting tin, silicone mat (or kitchen foil), large pot w/lid, colander, large mixing bowl and/or resealable container


Our pasta bowl was hearty and delicious…and if you fancy a healthy, frugal and quick lunch then you’re in the right place! Just throw together some tender veggies, hearty pasta and your favourite dressing!

The great thing about pasta salads (apart from their speedy preparation!) is that you can use whatever you have available (or fancy) and produce enough to last for several lunchesYup, a couple days off cooking sounds pretty perfect to us! 😀

As we had previously meal planned to eat this lunch over a 3-4 day period. We preferred to use predominately cooked/roasted vegetables; the taste and integrity is preserved a little better, as opposed to using fresh ones. However, it was also still pretty cold outside, so the thought of eating lettuce for four days was not very appealing!  

We prepared a fresh mustard vinaigrette dressing, but feel free to use some fresh herbs, spices, a dip, tahini sauce or even just a splash of olive oil instead!




++++++++++++++++1.6kg       Vegetables (for roasting!)
++++++++++++++++                Low-fat cooking oil spray
++++++++++++++++                Salt & ground black pepper
++++++++++++++++120g        Frozen green beans
++++++++++++++++5g            Fresh flat leaf parsley
++++++++++++++++1               Tin kidney beans (unsalted; 240g drained weight)
++++++++++++++++180g        Cherry tomatoes
++++++++++++++++1               Lemon (zest & juice)
++++++++++++++++80g         Black olives (pitted)
++++++++++++++++75g          Wholemeal pasta/person; (GF if required)
++++++++++++++++15g           Wild rocket/ person

Need an easy-print recipe? Print here. 🙂



1. Heat the oven to 200°C/400°F. Line a roasting tin with a silicone mat or some parchment paper.

2. In the meantime, prepare your preferred vegetables for roasting. NB: We roasted some butternut squash, courgette, bell peppers and carrot. Tip: Oops! We would have roasted some red onion too, but it had rolled behind our jar of olives! Place the vegetables into the roasting tin. Spray with some low-fat cooking oil. Season to taste with a little salt and a few grinds of black pepper. Toss to coat. Place the tray onto the middle oven shelf. Toast for 30-45 mins or until tender and slightly browned. Remove. Allow to cool slightly.

3. In the meantime, prepare your dressing (if desired).Tip: We made a mustard vinaigrette dressing out of some: olive oil, white wine vinegar, Dijon mustard, garlic powder, lemon juice (from one lemon) and a drop of agave syrup (all to taste).

Prepare any other fresh or frozen ingredients you plan on using, e.g. some frozen green beans! NB: We steamed and cooked some green beans, washed and chopped some flat leaf parsley, drained and rinsed some kidney beans (not chickpeas), washed and quartered some cherry tomatoes, washed the lemon; grated some zest and then juiced it, peeled and diced a red onion, and drained, washed and then sliced some olives.

4. Meanwhile, cook the pasta according to the packet instructions. Drain

5. Assemble the salad. Place the fresh (or relatively fresh!) ingredients into a large mixing bowl or resealable container (as applicable). Add the roasted vegetables and the pasta. Pour over the dressing. Toss together. Taste ans season the salad as necessary.

6. Serve. Place some rocket into the bottom of a serving bowl. Spoon over the salad. Garnish with nuts or herbs (if desired).


Tip: Refrigerate any leftovers in a resealable container; reheat and then freshen with more dressing (if desired) and consume within 3-4 days.

NB: We garnished our salad with some pumpkin seeds, pine nuts and dried chives!


A Roasted Mushroom Sandwich (With Kidney Bean & Red Lentil Spread!)

Healthy Recipes

Serves: 1
Prep, Cooking & Assembley: 30-40 minutes


For those that were following along last week… you might remember our red kidney bean dip/spread that we made? If not, check it out here!

We created this sandwich using our spread and thought we’d share it with you! This recipe doesn’t require a lot of time or money!

It’s just another healthy post (for those that love a good sandwich!) to help you think outside box; enabling everyone to have something tasty and nutritious for lunch! This sandwich can easily be prepared the night before (or at the very least, you can prep the vegetables!) to ensure you have a delicious and satisfying meal…and make your lunch box rock!  

The mushroom provided a tasty and ‘meaty’ texture that tasted great with our spicy spread and the peppery rocket! We hope that you enjoy it as much as we did,…right down to the last mouthful!  🙂



+++++++++++++++++++++++++80g   Large mushroom
+++++++++++++++++++++++++          Fry Spray (low-fat cooking oil)
+++++++++++++++++++++++++          Salt & Ground black pepper
+++++++++++++++++++++++++          Dried thyme
+++++++++++++++++++++++++60g   Salad tomato
+++++++++++++++++++++++++10g    Wild rocket
+++++++++++++++++++++++++75g    Wholemeal baguette (GF if required)
+++++++++++++++++++++++++20g    Kidney bean dip/spread



Heat the oven to 200°C/400°F. Line a baking sheet with a silicone mat or some parchment paper.


Wash and dry the mushroom. Place it onto the baking sheet (bottom side up). Spray it with some low-fat cooking oil. Sprinkle over some thyme. Season it to taste with some salt and black pepper.

We roasted a whole package; loads of mushrooms in our meals that week!



Meanwhile, wash, remove the stem and thinly slice the tomato. Wash and dry the rocket.



Place the backing sheet into the oven. Roast the mushroom for 10 minutes. Remove. Turn once. Place it back into the oven. Roast for a further 10-15 minutes. Remove. Allow to cool slightly. Cut into slices.

Ours took a total of 25 minutes.



In the meantime, heat or warm the baguette (if desired)… and make a cup of tea! 😀



 Assemble the sandwich! Cut the baguette lengthways.

We cut ours into two halves, but you can always just ‘cut and fold it open’.



Spread the inside of each half with the spread.



Layer the bottom half with some tomato.



Assemble the mushroom over the tomato.

Is your mouth watering yet?! 😀



Spoon a little more of the spread over the mushroom (if desired). Place the rocket over the other half of the bread.



Finish off the sandwich with the top half of the baguette…



… and enjoy!

This is not deja vu! This is the spread that we used last week!   NB: Our sandwich  contained approx. 260kcal and 1.9g Fat. 😀