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.
SERVES 4
PREP TIME 10 MINS
COOK TIME 20 MINS
Equipment:
Wok
Recipe Ingredients:
| 2 tbsp sunflower oil |
| 1 bunch spring onions, cut into short lengths |
| 1 sweet potato, about 600 g , peeled and cut into walnut-sized pieces |
| 1 garlic clove, crushed |
| 1 tsp grated fresh root ginger or galangal |
| 1 tsp finely chopped lemongrass |
| 3 tbsp Thai red curry paste |
| 400 ml reduced-fat coconut milk |
| 6 oz (175 g) mangetout, topped and tailed |
| 2 courgettes, cut into batonettes |
| 12 cherry tomatoes |
| 4 oz (115 g) raw cashew nuts |
| 1 tbsp chopped coriander |
| 1 tablespoon lime juice |
| Jasmine rice, to serve |
| 1 fat red chilli, deseeded and cut into thin strips, to garnish |
Recipe Methods:
| 1 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. |
| 2 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. |
| 3 Meanwhile, cook the mangetout and courgette batonettes in boiling water for 2-3 minutes until just tender. Drain. |
| 4 Stir the mangetout and courgettes 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. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 111.09 g | Fibre : 25.82 g |
| Iron : 18.95 mg | Sugar : 44.5 g |
| Calcium : 414.93 mg | Sodium : 551.04 mg |
| Potassium : 3788.01 mg | Calories: 2337.02 kcal |
| Protein : 51.05 g | Vitamin A : 43483.13 IU |
| Vitamin C : 303.36 g | Carbohydrates : 260.13 g |
| Saturated Fat : 40.46 g | Cholesterol : 0 mg |