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Vegetable curry with coconut milk

400g mixed vegetables (carotts, leeks, peas, broccoli...)
1 onion
1 clove garlic
1 cup basmati rice
handful cashew nuts
2 tbsp coconut oil
2 tsp curry powder
1/2 tsp cinnamon powder
2 tbsp soy sauce
100ml coconut milk
1/2 veg stock cube
1 tsp sugar
to taste salt, pepper, chili powder/flakes, coriander

1. Roughly chop your vegetables, dice onions and garlic. Roast the cashew nuts in a dry pan and leave them to cool.
2. Cook the rice while preparing the curry.
3. Heat oil in a wok or large frying pan and sauté onions and garlic. Add vegetables, curry and cinnamon and fry for a few minutes, then add soy sauce, coconut milk and veg stock. Simmer until the vegetables are tender (around 15min), add water if it gets too dry.
4.Season to taste, add roasted cashew nuts and serve with rice.

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