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 skim 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)
-
Calories 493cal
-
Kilojoules 2060kJ
-
Protein 12g
-
Total fat 21g
-
–Saturated fat 7g
-
Carbohydrates 60g
-
–Sugars 26g
-
Dietary fibre 11g
-
Sodium 790mg
-
Calcium 220mg
-
Iron 3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
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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