Nutritionist May Simpkin has some great recipes to keep you healthy and says, “Addressing your diet and lifestyle is fundamental to better health and with careful guidance, you can initiate changes that will have a profound effect on your general wellbeing. Sometimes we don’t have time to source all the unusual ingredients some recipes ask for and the good news is that with this recipe, you don’t need to! One of the wonderful things about this recipe is its simplicity… you only need 4 ingredients for the paste and you still end up with an incredibly flavoursome Vegan Thai Green Curry. I’ve used cashews as a protein source here, so it’s a delicious balanced meal that guaranteed to be a winner!”
Vary the veggies as you wish and serve it with rice as I have done here, but it’s equally good with quinoa or rice noodles.
For the paste, you’ll need:
1/2inch piece fresh ginger, unpeeled
4 cloves garlic
1 large bunch fresh coriander, roughly chopped, keeping stalks
1 or 2 small green chilis, seeded and roughly chopped (optional)
1 large onion, thinly sliced
Button mushrooms, cut into quarters
1 small broccoli; slice the stalk separately into thin slices at an angle
2 carrots, cut into thin slices
1 pack baby sweetcorn, halved lengthways
1 pack mangetout or sugar snaps
1/2 tin coconut milk
1 cup vegetable stock
200g raw cashews
1 fresh lime, cut into wedges
Fresh coriander for garnish
Salt & pepper
Put all the paste ingredients into a food processor and blend to a course paste. Set aside.
In a separate saucepan, dry toast the cashews, stirring continuously until they are slightly browned. Set aside and allow to cool uncovered.
Heat the coconut oil in a large saucepan or wok and add the onions; sauté on a moderate heat for 2 minutes taking care it doesn’t burn. Add the paste and cook gently with the onions to release the flavours gradually. Once the aromas have released add the stock then the coconut milk and bring to the boil. Reduce heat and allow to simmer for approximately 5 mins, until the sauce has thickened slightly.
Add the broccoli stalks and allow to cook for 1 minute before adding the remaining vegetables. Cook for a further 3-4 minutes so that the vegetables are cooked but still retain their vibrant colour and are a little tender. Season well.
Serve with brown rice, garnishing with a sprinkle fresh coriander and a squeeze of fresh lime.
To watch a short video – click HERE
See May’s website for information about how you can work with her and for further recipes : HERE