This simple veggie curry is full of creamy flavour and ideal if you’re in a time crunch
• ½ pack green beans
• 1 pack baby corn
• 1 punnet closed cup mushrooms
• 1/2 bunch coriander
• 150g brown basmati rice
• 15g cashew nuts
• 1/2 tbsp yellow curry paste
• 400ml coconut milk
1 Put a large saucepan of water with a pinch of salt on to boil for the rice. While it comes to the boil, trim the tops and bottoms from the green beans.
2 Cut the green beans and the baby corn in half. Roughly chop the mushrooms. Roughly chop the coriander (stalks and all).
3 Thoroughly rinse your brown rice and stir into the rapidly boiling water. Cook for 25 mins and then drain. Tip: Whilst it cooks top up the pot with more water if you need to.
4 Set hob to medium-high heat. In a non-stick pan toast your cashew nuts. They take a few minutes to start browning off, but watch them like a hawk as they can quickly burn.
5 Once they are toasted remove them and keep them to the side.
6 Reduce the heat to medium and add a drizzle of oil to your now empty frying pan. Add the mushrooms, along with a pinch of salt and pepper.
7 Stir together and cook until starting to brown, 4-5 mins. Add the curry paste and cook for 1 minute more until it becomes fragrant (i.e. you can smell it!).
TIP: If you prefer a mild curry you can use a little less as this curry paste is quite spicy!
8 Stir in the coconut milk, reduce the heat to medium-low and leave to simmer gently for 15 mins.
9 Once the curry has cooked for 15 mins, add in the green beans and baby corn. Continue to simmer for 5 mins. Both should have a little bit of bite left in them when they are cooked.
10 Stir in three-quarters of the coriander.
11 Serve the veggie curry on a bed of brown rice with the cashew nuts and remaining coriander sprinkled on top. Enjoy!
Recipe courtesy of HelloFresh