Carb-Conscious Vegan Curry

Nutrition per serve

Ingredients

• 200g mushrooms
• 1clove garlic
• 1pcs onion
• 1pcs carrot
• 1pcs ginger
• 1head broccoli
• 1pcs pak choy
• 10g Malaysian mild curry powder
• 40g roasted cashews
• 2g chilli flakes
• 200ml coconut milk
• 1bunch coriander
• 23ml neutral-flavoured oil
• 5ml white vinegar
• 5ml soy sauce

Method

1. Step 1 — Prep ingredients
   Wipe the mushrooms clean, then quarter. Crush or finely chop the garlic. Finely chop the onion. Quarter the carrot lengthwise, then slice 1cm thick. Peel and finely grate the ginger. Trim the broccoli stem and coarsely chop. Cut the broccoli head into small florets. Coarsely chop the pak choy, keeping the stems and leaves separate.
2. Step 2 — Cook mushrooms
   Heat 1 tbs oil in a medium deep frypan over medium-high heat. Cook the mushrooms, stirring occasionally, for 4-6 mins until golden. Add the garlic, season with salt and pepper and cook, stirring, for 1 min or until fragrant. Remove from the pan.
3. Step 3 — Start curry
   Heat 2 tsp oil in the same pan over medium-high heat. Add the onion, carrot, ginger, curry powder, three-quarters of the cashews and ¼ tsp chilli flakes* (if preferred, omit the chilli when cooking and serve it at the table) and cook, stirring regularly, for 3-4 mins until beginning to soften.
4. Step 4 — Add coconut milk
   Stir the coconut milk and 125ml (½ cup) water into the vegetable mixture and bring to a simmer.
5. Step 5 — Cook vegetables
   Add the broccoli to the curry and cook, covered, for 5-7 mins until almost tender. Stir in the pak choy stems and cook for 2 mins. Add the pak choy leaves and mushrooms and stir to combine. Turn off the heat and stand, covered, for 3 mins or until the leaves are wilted.
6. Step 6 — Finish curry and serve
   Meanwhile, coarsely chop the remaining cashews (or leave them whole if you prefer). Finely chop the coriander leaves, discarding the stems. Stir the coriander, 1 tsp white vinegar and 1 tsp soy sauce into the curry. Taste, then season with salt and pepper. Divide the curry among bowls and scatter with the cashews to serve.

Allergens

Soy, Cashew