Vegetarian Curry with Toasted Cashews

Name: Vegetarian Curry with Toasted Cashews and Brown Rice
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: ½ Green Beans; 1 Baby Corn; 3 Coriander; 1 Closed Cup Mushrooms; 1 Brown Basmati Rice; 1 Cashew Nuts; 1 Yellow Thai Style Paste; 1 Coconut Milk

and Brown Rice

Recipe Development TeamPublished on May 25, 2016

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Anthropomorphic. It’s not a word you hear all that much. It’s used to describe an object as if it had human character traits. Though virtue is more usually associated with someone like Mother Theresa than a humble curry, bear with us here. This recipe combines all the delicious flavours of a Thai yellow curry but with all the goodness of brown rice, vegetables and even low fat coconut milk. Devilishly good has never been so saintly!

Tags:

Lactose Free

•Vegan

Allergens:

Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total15 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

Green Beans

Baby Corn

Coriander

Closed Cup Mushrooms

Brown Basmati Rice

Cashew Nuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Yellow Thai Style Paste

Coconut Milk

Nutritional information

/ per serving

Energy (kcal)543 kcal

Energy (kJ)2272 kJ

Fat28 g

of which saturates20 g

Carbohydrate62 g

Protein13 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Pot

•Grill Pan

•Bowl

Cooking Instructions and Tips

Bring a large pot of water to the boil with a ¼ tsp of salt for the rice. Chop the tops and bottoms off the green beans, then cut the green beans and the baby corn in half. Chop any big mushrooms into bite-sized chunks. Roughly chop the coriander.

Thoroughly rinse the brown rice and stir into the rapidly boiling water. Cook for 25 mins and then drain. Tip: Whilst it cooks top up the pot with more water if you need to.

Set your hob to medium-high. In a non-stick frying pan toast the cashew nuts. Tip: They take a few minutes to start browning off, but watch them like a hawk as they can quickly burn.Once they are toasted remove and keep them to the side.

Reduce the heat to medium. Add 1 tsp of olive oil to the pan. Cook the curry paste for 1 minute until it becomes fragrant (i.e. you can smell it!). Tip: If you prefer a mild curry you can use a little less. Add in a quarter of the coconut milk and stir until you have a nice smooth liquid.

Stir in the rest of the coconut milk with the mushrooms. Add all but a few of your cashews. Reduce heat to medium-low and leave to simmer gently for 15 mins.

Attempt to learn a few Thai phrases starting with: “aloy mak!” (that’s “really tasty!”).

Add in the green beans and the baby corn. Continue to simmer for 5 mins. Both should have a little bit of bite left in them when they are cooked.

Stir in three-quarters of the chopped coriander. Serve on a bed of brown rice with a few more cashew nuts and some coriander on top. A curry so good it would make a pope look naughty.