Snowpeas, Sweet Potato, & Cashew Nut Red Curry
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 2tablespoons sunflower oil
- 2 zucchini, cut into batonettes
- 12 cherry tomatoes
- 115grams raw cashew nuts
- 1tablespoons coriander, chopped
- 1tablespoons lime juice
- 1 cup jasmine rice (to serve)
- 1 fat red chilli, deseeded and cut into thin strips, to garnish
- 1 bunch spring onions, cut into short lengths
- 1 sweet potato, about 600g , peeled and cut into walnut-sized pieces
- 1 clove garlic, crushed
- 1teaspoons fresh root ginger, grated
- 1teaspoons lemongrass, finely chopped
- 3tablespoons Thai red curry paste
- 1 2/3 cup reduced-fat coconut milk
- 175grams snowpeas, topped and tailed
Description
Cooking the green vegetables quickly retains their colour and texture. Butternut squash or pumpkin can be substituted for sweet potato, and tofu for cashew nuts.
Method
Step 1 of 4
Heat the oil in a large saucepan or wok. Add the spring onions and stir-fry gently for 2 minutes until softened but not coloured. Add the sweet potato and cook, stirring, for 1 minute.
Step 2 of 4
Stir in the garlic, ginger, lemongrass, curry paste, and coconut milk. Bring to a boil, reduce the heat, cover, and simmer gently for 10 minutes, until the sweet potato is tender.
Step 3 of 4
Meanwhile, cook the snowpeas and zucchini batonettes in boiling water for 2-3 minutes until just tender. Drain.
Step 4 of 4
Stir the snowpeas and zucchini into the curry with the tomatoes, nuts, and coriander. Spike with a squeeze of lime juice and simmer for 2 minutes until the tomatoes are softened slightly but still hold their shape. Spoon the curry over jasmine rice served in bowls and garnish with strips of red chilli.
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