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Baby Corn and Green Bean Curry

Baby Corn and Green Bean Curry

with Toasted Cashews and Jasmine Rice

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This delicious and beautifully fragrant dish is super easy and quick to prepare. We particularly love the baby corn. Fun fact: Baby corn is simply corn that been harvested while corn stalks are still young and immature!

Tags:Veggie
Allergens:Tree Nut/NoixPeanut/Cacahuète

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Jasmine Rice

170 g

Green Beans, trimmed

227 g

White Mushrooms

10 g

Cilantro

1 can

Baby Corn

1 can

Coconut Milk

2 tbsp

Yellow Curry Paste

28 g

Cashews

(ContainsTree Nut/Noix, Peanut/Cacahuète)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3740 kJ
Calories894 kcal
Fat51 g
Saturated Fat29 g
Carbohydrate95 g
Sugar8 g
Dietary Fiber6 g
Protein17 g
Cholesterol0 mg
Sodium1187 mg
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Strainer
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. In a small pot, bring 1 1/3 cups salted water to a boil. Cut the green beans into 1-inch pieces. Cut the mushrooms in half (or into quarters if they are large). Drain and rinse the baby corn.

2

Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.

3

Heat a large non-stick pan over medium-high heat. Add the cashews to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. Set aside on a plate. (TIP: Keep your eye on them so they don't burn!)

4

Add a drizzle of oil to the same pan, then the mushrooms. Cook, stirring often, until golden-brown 7-8 min. Add the curry paste, coconut milk and 1/2 cup water. Cook, stirring occasionally, until the curry slightly thickens, 8-10 min.

5

Add the green beans and baby corn to the curry. Cook, stirring occasionally, until the veggies are tender, 4-5 min. Season with salt and pepper.

6

Roughly chop the cilantro. Divide the rice between plates and top with the curry. Sprinkle with cashews and cilantro.