Coconut and cashew curry with roast vegetables

Serves: 4
Time to make: 20 mins

Total cost: $ 20.19 / $ 5.05 per serve

(at time of publication)

Ingredients

2 tablespoons roughly chopped cashew nuts, plus extra to serve
1-2 tablespoons Thai curry paste
400g can lite coconut milk
1 ½ cups trim milk
1 quantity Roasted vegetables
200g shelf-fresh noodles noodles
1 large handful sugar snap peas, halved
1 medium handful fresh coriandercilantroX, chopped, plus extra to serve
½ lime
3 tablespoons water

Instructions

1 Put cashew nuts in a large saucepan and heat gently, shaking the pan, for 1-2 minutes, until golden. Remove from heat and stir in curry paste and 3 tablespoons of water. Add coconut milk and milk and return pan to heat. Cover and bring to the boil, stirring occasionally. Add roasted vegetables, then cover and simmer for 2-3 minutes.

2 Meanwhile, cook noodles in boiling water according to packet instructions. Drain, then add to curry mixture with sugar snap peas and coriander. Squeeze in lime juice and stir well. Spoon into bowls and serve immediately, with extra coriander and cashew nuts scattered over.

Nutrition Info (per serve)

Kilojoules 2060kJ

Calories 493cal

Protein 12g

Total fat 21g

–Saturated fat 7g

Carbohydrates 60g

–Sugars 26g

Dietary fibre 11g

Sodium 790mg

Calcium 220mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.