Surprisingly, apples can be enjoyed in a savoury meal and add a sweet element to this vegan curry. They add loads of fibre to make you feel full but without consuming lots of calories.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 3 cups vegetable stock
- ½ cup raw cashews
- 4 cloves garlic, minced
- 2cm fresh ginger, grated
- 1 red chilli, sliced
- 1 tsp mustard seeds
- 2 tsp turmeric
- 1 lemongrass, finely chopped
- 1 large eggplant, cut into 2cm cubes
- 2 green apples, cut into bite-size cubes
- 1 tbsp rice vinegar
- Salt, to taste
- Fresh coriander leaves
- 4 handfuls of snow peas, topped & tailed
- 2 cups cooked rice
Method
- Blend the stock and cashews in a blender to a smooth milk.
- Heat a deep frying pan, add the garlic, ginger and chilli, then add mustard seeds and turmeric. Sauté for a min.
- Add all the other ingredients except the rice and snow peas, then stir. Simmer, covered for 15 mins.
- Add the snow peas and season with salt to taste, top with coriander leaves and serve with cooked rice.
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