Thai Green Curry with Toasted Cashews
From the Veggie Cookbook
Serves 4
Vegan Option
Friday night fakeaway time !
You heard us right. Here we take the traditional takeaway and create our very own version in the form of this delicious Thai Green Curry with Toasted Cashews. Just like you’re favourite takeaway, it’s super quick and easy too!
Oh, and it happens to be vegan, too.
Serves:
4Equipment:
- frying pan
- knife
Ingredients
200g raw cashews
2 tbsps coconut oil or vegetable oil
Small bunch of spring onions, finely sliced (white and green parts)
Thumb of fresh ginger, peeled and grated
Bunch of coriander, leaves and stalks separated and stalks finely sliced
3 cloves garlic, finely sliced
2 sticks lemongrass, very finely shredded
2 green chillies, finely chopped
2 x 400ml tins coconut milk
200g curly kale or true spinach, washed and tough stalks removed
200g mange tout, halved lengthways
Juice of a lime
Salt and pepper
Method
- 1
Cover half the cashews in warm water and a pinch of salt and set aside for half an hour. Toast the remaining cashews in a dry frying pan until golden and tip into bowl to cool.
- 2
Heat the oil in a medium saucepan, and add the spring onions, ginger, coriander stalks, garlic, lemongrass and chilies with a pinch of salt. Fry for 10 mins over a low heat, stirring regularly until soft.
- 3
Drain the soaked cashews and tip into the pan with the coconut milk. Simmer gently for 20-25minutes. Stir through the vegetables and cook for a further 5 minutes or until the greens have wilted. The mange tout will soften in the residual heat. Remove the pan from the heat, squeeze in the lime juice and season to taste.
- 4
Top with coriander leaves and serve with rice.
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