Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 150grams cauliflower florets
- 300grams butternut squash, peeled and deseeded, cut into 1.5 cm (¾ in) pieces
- 50grams cashew nuts
- 50grams beansprouts
- 4 spring onions, trimmed and sliced on the diagonal
- 1 handful Thai sweet basil leaves or fresh coriander
- 1 onion, thinly sliced
- 6tablespoons laksa curry paste
- 3 1/3 cup coconut milk
- 1 1/3 cup water
- 1teaspoons salt
- 200grams potatoes, peeled, cut into 1.5 cm (¾ in) pieces
- 250grams carrots, peeled, cut into 1.5 cm (¾ in) pieces
- 100grams fine green beans, topped, tailed and halved
Nutrition per serving
2520kJ / 600Cal
2520 Kilojoules or 600 Calories
29% of daily energy intake*
Protein
10.0grams
Fat
31.2grams
Carbs
46.5grams
Sugars
17.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat the oil in a large pan over a medium heat. Add the onion and the curry paste and fry gently for 2-3 minutes until it begins to smell fragrant.
Step 2 of 5
Add the coconut milk, measured water and salt and bring to the boil.
Step 3 of 5
Add the potatoes and carrots and cook for 10 minutes, then add the green beans, cauliflower and squash and cook for a further 7 minutes.
Step 4 of 5
Add the cashew nuts and simmer for 3 minutes until the vegetables are just tender.
Step 5 of 5
Stir in the beansprouts, spring onions and basil or coriander. Simmer for 1 minute and serve immediately.
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