Cashew Cream Green Curry
This Thai green curry-inspired curry recipe from Tim Spector uses homemade coconut cream to create a creamy, UPF-free dish packed with fibre and 11 different plants including broccoli, mangetout and black beans.
Introduction
The plant count in this dish will send you well on your way to your weekly 30. A top tip is to make more paste than you need and store the remainder in the freezer for a quick meal another day. I love the flexibility of this dish; the sauce is a great base for adding any veg and additional proteins of your choice, such as tofu, prawns or chicken.
Ingredients
| For the cashew cream: | |
|---|---|
| 130g | cashew nuts |
| juice of 1 lemon | |
| For the curry: | |
| 3 tbsp | extra virgin olive oil |
| 1 x 400g tin | coconut milk |
| 1 x 400g tin | black beans and their liquid |
| 1 head of | broccoli, cut into florets |
| 200g | green beans, roughly chopped |
| 180g | mangetout |
| 1 tbsp | fish sauce |
| salt and black pepper | |
| For the curry paste: | |
| 100g | coriander |
| 1 | onion, quartered |
| 2 cloves | cloves |
| 1 | green chilli |
| 50g | ginger, roughly chopped |
| 1 stalk | lemongrass, bashed and tough outer leaves removed |
| zest of 2 limes (reserve the zested limes for squeezing) | |
| Top-up: | |
| Kimchi | |
| Swaps: | |
| coconut milk for Cashew Cream | |
| Any beans for black beans | |
| Soy for fish sauce |
Method
First make the cashew cream. Soak the cashews in 200ml water for 30 minutes.
Transfer the cashews and their water to a blender with the lemon juice and blend until smooth. Store in the fridge for up to 1 week. The cream may thicken slightly when cold – simply thin it out with a little water if necessary.
Then make the curry paste. Put the coriander, onion, garlic, chilli, ginger, lemongrass (if using) and lime zest into the bowl of a food processor and blitz until finely chopped.
Heat the olive oil in a large saucepan and fry the paste for 3–4 minutes, stirring all the time. Add the coconut milk, the black beans and their liquid and 200ml of water and simmer for 5 minutes to allow the flavours to infuse.
Stir in the cashew cream and vegetables. Mix well and simmer for 5–7 minutes until the vegetables are tender but still a little crunchy.
Finish the curry with the fish sauce and squeeze over the reserved limes. Season to taste with salt and pepper and serve with Pearls and Puy (page 149 of Food Food Life ) or a rice of your choice.
10–15g fibre. 11 plants.
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