Baby Corn and Green Bean Curry

Baby Corn and Green Bean Curry

with Toasted Cashews and Jasmine Rice

Read more

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!

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

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


1 can

Baby Corn

1 can

Coconut Milk

2 tbsp

Yellow Curry Paste

28 g


(ContainsTree Nut/Noix, Peanut/Cacahuète)

Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Small pot
Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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!)


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.


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.


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