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🍽️ Green Curry with Asparagus, Broccoli and Roasted Cashew Nuts

365 kcal · 30 min · 4 servings

Ingredients

• 250 g green asparagus
• 100 g snow peas
• 250 g broccoli florets
• 100 g baby corn
• 1 handful cilantro leaves
• 2 sesame oil
• 1 tbsp green Thai curry paste
• 300 ml coconut milk
• 1.5 tbsp light soy sauce
• 1 tbsp light miso paste
• 2 tsp lime juice
• 30 g cashew nuts

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Cut off the bottom two centimeters of the asparagus.
3. 3. Peel the lower, woody part of the asparagus.
4. 4. Cut the asparagus in half lengthwise.
5. 5. Cut the asparagus into pieces about three centimeters long.
6. 6. Wash the snow peas and the broccoli.
7. 7. Wash the corn and halve it.
8. 8. Wash the cilantro leaves.
9. 9. Pat the cilantro leaves dry with a kitchen towel.
10. 10. Chop the cilantro leaves finely.
11. 11. Heat the sesame oil in a pot.
12. 12. Sauté the curry paste in the hot oil while stirring.
13. 13. Deglaze the curry paste with the coconut milk.
14. 14. Stir the soy sauce into the liquid.
15. 15. Stir the miso paste into the liquid.
16. 16. Bring the curry sauce to a boil once.
17. 17. Add the prepared vegetables to the sauce.
18. 18. Cook the vegetables on low heat for four to five minutes.
19. 19. Season the curry with lime juice.
20. 20. Roast the cashew nuts in a dry pan.
21. 21. Plate the vegetable curry.
22. 22. Sprinkle the roasted cashew nuts over the curry.
23. 23. Sprinkle the fresh cilantro over the curry.
24. 24. Serve the curry with basmati rice.

Nutrition per serving

• kcal: 365
• Protein: 12 g · Fett/Fat: 28 g · Carbs: 24 g