Coconut Vegetable Curry With Toasted Cashews and Fresh Coriander

Mike Glassborow Clinic Features and Articles 0 Comments

This simple, colourful, healthy dish tastes great and is really filling. Try and have one meat free day a week to take the stress off the digestive system.

Serves 4
2tbsp coconut oil
1 onion
1/2 fresh ginger
1 green chilli
1 clove garlic
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cumin
10 coriander stalks
1 tbsp fish sauce
1 tbsp soy sauce

½ small head broccoli
½ small head cauliflower
1 small squash
1 sweet potato
1 x 400g tin coconut milk
Large handful of Spinach
Salt and pepper
Cashew nuts toasted

1. Blitz ginger, chilli, garlic, turmeric, coriander, cumin and coriander stalks.
2. Chop onion, melt coconut oil in pan, sweat onion for 2 mins then add blitzed ingredients and fry for a further 2 mins.
3. Add coconut milk.
4. Steam broccoli and cauliflower heads for 3 mins.
5. Cut up squash and sweet potato and add to coconut sauce. Cook till they are softened around 10mins. Then add broccoli and cauliflower for a further 5 mins.
6. Season to taste then stir in spinach before serving on whole-wheat noodles or brown rice.
7. Top with chopped coriander.

Recipe brought to you by our Personal Trainer, Katie Brighton-Jones

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