This is a terrific curry that will liven up your mid-week dinner, and you’ll have leftovers for next day’s lunch! The secret to this curry is the easy to make curry paste that makes this curry extra tastier, and healthier too!
1 cup cashews (1/2 cup for sauce, remaining for serving)
3 parsnips cut in half
3 tbsp olive oil
500g mixed mushrooms
Large handful of snow peas
4 broccolini stems halved
1 cup edamame beans
1 litre vegetable stock
1 ½ cups coconut yoghurt
½ tsp of salt and pepper
2 stalks lemon grass
2 thumb-sized pieces of ginger
4 cloves garlic
1 small onion
5 kaffir lime leaves
Start by roasting the cashews for 10 minutes on 180°c. keep an eye on them so they don’t burn.
Place the parsnip on roasting pan, drizzle with olive oil and salt and bake for 30 minutes.
To make the paste, add all paste ingredients to a blender and blend until smooth. Pour the paste into a large pot over medium heat and fry the paste for 10 minutes. Add in the mushrooms and fry for a further 5 minutes.
Combine half of the roasted cashews, stock and coconut yoghurt in a blender, and blend until smooth. Add this to the pan also. Simmer on low heat for 15 minutes.
Add in the snow peas, broccoli and edamame beans, and simmer for a further 5 minutes.
Serve the curry with rice, roasted parsnip, roasted cashews and coriander!