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 Add to Shopping List
Serves: 2 people
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-
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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