Red Thai Veg & Cashew Nut Curry

INGREDIENTS (Serves 4)

◆ 1 bunch spring onions, trimmed

and roughly sliced

◆ 1 medium carrot, cut into matchsticks

◆ 1 red and 1 yellow pepper, deseeded and cut into chunks ◆ 400g can coconut milk

◆ 2tbsp Thai red curry paste ◆ 1tbsp chopped fresh coriander ◆ 200ml vegetable stock

◆ 300g pack instant udon

noodles

◆ 250g pack tofu, drained and cut into cubes

◆ 80g mangetout, halved

◆ 1 head pak choi, roughly sliced

◆ 50g roast cashew nuts

◆ Chopped red chilli, lime wedges and fresh coriander sprigs, to garnish

1

Put the spring onions, carrot, red and yellow pepper, coconut milk, curry paste and coriander into a wok or large saucepan. Add the stock and stir ever ything together gently. Simmer gently. 2 When the curry has been cooking for 20min, add the noodles, tofu, mangetout and pak choi and cook for 5min more. 3

Share between four shallow bowls and serve, garnished with the cashew nuts, chilli, lime and coriander.