Vegetarian Curry with Toasted Cashews & Brown Rice

Nutrition per serving

Calories810 kcal
Protein19.6 g
Carbs102.3 g
Fats39.7 g
Saturated Fat18.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.7 g
Sugars16 g
Fiber11 g
Sodium167 mg

Ingredients

Vegetable stock/broth
Green Beans (snap beans)
Baby corn
Mushrooms
Fresh Coriander
Cashew Nuts
Coconut milk (liquid expressed from grated meat and water)
Olive Oil
Brown Rice (medium-grain)
Yellow Bean Sauce
Preparations
1. Top and tail the green beans, then halve them.

2. Slice the baby sweetcorn in half lengthways.

3. Chop the mushrooms into bite-sized pieces.

4. Roughly chop the coriander.
  
Cooking Instructions
1. Rinse the brown rice in a sieve under cold running water for 30 seconds. Cook the rice in lightly salted boiling water on high heat for about 20 minutes until tender. Add more water if needed. Drain, return to pot and cover until serving.

2. Place the cashews in a pan over medium-high heat. Stir frequently every 15 seconds and cook for about 3 minutes until golden brown. Remove to a bowl and set aside.

3. To the same pan, add a tsp of olive oil and reduce heat to medium. Add the yellow bean sauce and cook for a minute before adding the vegetable stock and a quarter of the coconut milk, and stir until smooth. Stir in the remaining coconut milk with the mushrooms and all but a few of the cashews. Stir to combine, bring to a gentle bubble and lower heat to medium-low. Gently simmer for 8 minutes.

4. Add the green beans, baby corn and continue simmering for 3 minutes until the beans/corn are tender but crisp. Remove from heat and stir in ¾ of the chopped coriander.

5. Serve the curry on top of the rice with the remaining coriander and cashews sprinkled over the top.