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 coriander, 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.
Variations
Make it gluten free: Use gluten free noodles and check curry paste is gluten free.
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.
Photographer: Joanna Wickham
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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