Updated 7th October 2024
RECIPE: Cashew Cream Green Curry
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This is a recipe from my new book, The Food for Life Cookbook.
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. The dish is quite flexible; the sauce is a great base for adding any vegetables and additional proteins of your choice, such as tofu, prawns, or chicken.
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Serves: 4
Preparation Time: 15 minutes
Cook Time: 15 minutes
Plant Count: 11
Diet: Vegetarian (Vegan with swaps)
Fibre: 10–15g
Ingredients
For the Curry
3 tbsp extra virgin olive oil
1 x 400ml tin coconut milk
1 x 400g tin black beans and their liquid (14 oz)
1 portion Cashew Cream (see The Food For Life Cookbook, page 263)
1 head of broccoli, cut into florets
200g green beans, roughly chopped (7 oz)
180g mangetout (6 oz)
1 tbsp fish sauce
Salt and black pepper
For the Curry Paste
100g coriander (1 bunch)
1 onion, quartered
2 garlic cloves
1 green chilli
50g ginger, roughly chopped (1.75 oz)
1 lemongrass stalk, bashed and tough outer leaves removed
Zest of 2 limes (reserve the zested limes for squeezing)
Top-up
Kimchi
Swaps
Cashew Cream for coconut milk
Soy sauce for fish sauce
Method
First, make the curry paste. Put the coriander, onion, garlic, chilli, ginger, lemongrass, and lime zest into the bowl of a food processor and blitz until finely chopped. You may need to scrape down the sides of the bowl a couple of times.
Heat the olive oil in a large saucepan and fry the paste for 3–4 minutes, stirring constantly. Add the coconut milk, black beans with their liquid, and 200ml of water. 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 slightly crunchy.
Finish the curry with the fish sauce and a squeeze of the reserved limes. Season to taste with salt and pepper, and serve with Pearls and Puy (see The Food For Life Cookbook, page 260) or rice of your choice.
Tips and Techniques
Make extra paste: This curry paste freezes well, so make more than you need and store it for a quick meal another day.
Protein flexibility: This sauce is a great base for additional proteins. You can add tofu, prawns, chicken, or even tempeh depending on your dietary preferences.
Custom veg: Feel free to add other vegetables you have on hand, such as spinach, zucchini, or bell peppers. The sauce works well with a variety of veg.
Cream swap: For a lighter version, you can substitute the cashew cream with more coconut milk or a plant-based yoghurt.
FAQs
Can I make this curry vegan?
Yes! Simply swap the fish sauce with soy sauce for a vegan-friendly version.
What if I don’t have lemongrass?
You can substitute lemongrass with a few strips of lime zest or a tablespoon of lime juice for a similar citrusy note.
Can I use other beans instead of black beans?
Absolutely! You can use any type of beans you like, such as cannellini beans or chickpeas.
Is there a substitute for cashew cream?
If you don’t have cashew cream, you can use coconut milk for a similar creamy texture.
How do I store leftovers?
Store any leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the texture of the vegetables.
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