Cashew Cream Green Curry

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. I love the flexibility of this dish; the sauce is a great base for adding any veg and additional proteins of your choice, such as tofu, prawns or chicken.

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Step 1

1. 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.

Step 2

2. Heat the olive oil in a large saucepan and fry the paste for 3-4 minutes, stirring all the time. Add the coconut milk, the black beans and their liquid and 200ml of water and simmer for 5 minutes to allow the flavours to infuse.

Step 3

3. Stir in the cashew cream and vegetables. Mix well and simmer for 5-7 minutes until the vegetables are tender but still a little crunchy.

Step 4

4. Finish the curry with the fish sauce and squeeze over the reserved limes. Season to taste with salt and pepper and serve with Pearls and Puy (page 260) or a rice of your choice.