• 1 can of light coconut milk
• 2 heaped tsp of green curry paste
• A splash of umeboshi plum vinegar (for flat tummies)
• 1 can of organic mixed beans
• A large handful of green beans
• ¼ of a winter squash
• A small handful of raw cashews
• Instant brown rice
Preparation: 5 mins
• Peel and roughly chop winter squash into fat chunks
• Top and tail green (runner) beans and chop in half
• Open cans and drain mixed beans
• Prepare instant brown rice
Cooking: 15 mins
• Place a wok or large pan on medium heat
• Mix the curry paste with a dash of coconut milk in the wok
• Add in the veggies, cashews and beans
• Throw in the rest of the coconut milk
• Add a splash of umeboshi vinegar (for that touch of MasterChef)
• Add rock salt and pepper to taste
• Simmer for 15 minutes, maybe 20
• Check that the squash and beans are cooked
• Serve on a bed of brown rice
• Add a sprinkle of gomasio if you’re feeling fancy
• Et voilà!
• 4 people OR
• 2 people twice (almost tastes better the next day!) OR
• 2 hungry people
Notes to the chef:
• You can use red or yellow curry paste if you prefer
• If you’re lazy like me, just use whichever veggies are left in your fridge. Sweet potato, baby corn and capsicum taste great in curries too.
• If you’re not feeling the ‘veggie’ part, you can add organic chicken, organic beef, salmon fillets, or prawns.
• For those of you who like it hot (read: mouth on fire, eyes watering and sexy sweat beads trickling down your face) you can use up to four heaped teaspoons of green curry paste. I actually used five the other day! This is not for the faint hearted though. I grew up in Asia and I like a kick to my curry.
And there you go. A 20-minute, mouth-watering, tastebud-tingling thai veggie curry. If it’s Friday and you’re feeling naughty, it tastes beautiful with a glass of chilled pinot gris (and followed by a square of dark chocolate). Yum.