Cashew Cream Green Curry

Name: Cashew Cream Green Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 3 tbsp extra virgin olive oil; 1 x 400ml tin coconut milk; 1 x 400g tin black beans and their liquid; 1 portion Cashew Cream (page 263); 1 head of broccoli, cut into florets; 200g green beans, roughly chopped; 180g mangetout; 1 tbsp fish sauce; Salt and black pepper; 100g coriander; 1 onion, quartered; 2 garlic cloves; 1 green chilli,; 50g ginger, roughly chopped; 1 lemongrass stalk, bashed and tough outer leaves removed; Zest of 2 limes (reserve the zested limes for squeezing); Kimchi

4 steps

Prep:15minCook:15min

The plant count in this dish will send you well on your way to your weekly 30. A top tip is to make more paste than you need and store the remainder in the freezer for a quick meal another day. I love the flexibility of this dish; the sauce is a great base for adding any veg and additional proteins of your choice, such as tofu, prawns or chicken.

Updated at: Thu, 17 Oct 2024 19:13:10 GMT

Nutrition balance score

Good

Nutrition per serving

Calories441.9 kcal (22%)

Total Fat30.8 g (44%)

Carbs35.5 g (14%)

Sugars6.4 g (7%)

Protein12.4 g (25%)

Sodium1032.7 mg (52%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspextra virgin olive oil

1 x 400mltin coconut milk

1 x 400gtin black beans

and their liquid

1 portionCashew Cream

1 headbroccoli

200ggreen beans

180gmangetout

Curry paste

100gcoriander

50gginger

bashed and tough outer leaves removed

2limes

Zest of, reserve the zested limes for squeezing

Top ups

kimchi

Instructions

Step 1

1. First make the curry paste. Put the coriander, onion, garlic, chilli, ginger, lemongrass and lime zest into the bowl of a food processor and blitz until finely chopped. You may need to scrape down the sides of the bowl a couple of times.

Step 2

2. Heat the olive oil in a large saucepan and fry the paste for 3-4 minutes, stirring all the time. Add the coconut milk, the black beans and their liquid and 200ml of water and simmer for 5 minutes to allow the flavours to infuse.

Step 3

3. Stir in the cashew cream and vegetables. Mix well and simmer for 5-7 minutes until the vegetables are tender but still a little crunchy.

Step 4

4. Finish the curry with the fish sauce and squeeze over the reserved limes. Season to taste with salt and pepper and serve with Pearls and Puy (page 260) or a rice of your choice.