RECIPE OVERVIEW
This takes less than 20 minutes to pull together, plus you can adapt it to use any veg you like or whatever you have on hand.
Ingredients
Serves: 2 people
-
1
head
Broccoli
cut into bite-sized florets -
400
ml
Coconut Milk
-
3
cloves
Garlic
roughly chopped -
1
tbsp
Ground Coriander
-
1
tbsp
Ground Cumin
-
1
tbsp
Honey
-
1
-
Red Pepper
finely chopped -
4
tbsp
Soy Sauce
-
1
-
SuperValu Courgette
finely chopped -
1
bunch
SuperValu Fresh Basil
stems only -
1
bunch
SuperValu Fresh Coriander
stems only -
1
stick
SuperValu Fresh Ginger
(thumb-sized) peeled and chopped -
2
-
SuperValu Green Chilli
deseeded and chopped -
2
-
SuperValu Limes
juice only -
2
tbsp
SuperValu Oil
-
1
bunch
SuperValu Scallions
finely chopped, including the green tops -
100
g
SuperValu Sugar Snap Peas
To Serve
-
3
-
SuperValu Bean Sprouts
-
1
tbsp
SuperValu Goodness Cashew Nuts
or peanuts
Method
- First make your curry paste. Place the garlic chillies, ginger, basil and coriander stems, lime juice, soy sauce, honey, ground coriander and ground cumin in a blender and blitz together into a paste. You may need to add a bit of the coconut milk to help it blend.
- Heat the oil in a large pan set over a medium heat, then add all the vegetables (reserve some of the spring onions to garnish) and fry for 5 minutes. Add the curry paste and cook for 2 minutes, stirring regularly. Add the coconut milk and cook for a further 5 minutes.
- To plate up, top with the reserved spring onions beansprouts, a few torn coriander and basil leaves and some crushed nuts.
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