Preparation time: 15 minutes
Cooking time: 10 minutes
- Handful of unsalted cashew nuts
- 2 carrots thinly sliced
- 1 small onion chopped
- 1 handful of small broccoli florets
- 2 handfuls of bean sprouts
- ½ a red or yellow pepper thinly sliced
- 1 handful of spinach (washed)
- Juice of 1 lime or lemon
- Small bunch of coriander leaves, chopped
- 2 garlic cloves, finely sliced
- 1 chilli, seeds removed, finely chopped (optional)
- 1 inch of ginger root peeled & grated
- ½ tin (200ml) reduced fat coconut milk
- 1 tablespoon olive or rapeseed oil for frying, plus a
little extra if necessary
- Prepare the vegetables and herbs and place in piles on a large plate or in bowls.
- Heat ½ the oil until hot in a wok or large deep frying pan.
- Heat the remaining oil and when it is hot add the chilli (if using), onion, ginger, garlic and cashew nuts and cook for 2 minutes whilst moving them around the pan.
- Add in the carrots, broccoli, peppers and cook for 5 minutes, toss the pan occasionally to avoid sticking.
- Add the spinach and bean sprouts to the wok and cook for a further couple of minutes.
- Pour in the lime juice and coconut milk and stir well.
- Divide into two bowls and sprinkle with coriander to serve.
Budget tips: Use frozen vegetables instead of fresh such as peas, French beans or cauliflower. Use 1 tsp of powdered ginger & chilli in place of fresh.
Storage: Keep in the fridge for 3 days in an airtight container. You can freeze the left over coconut milk to use in another recipe.
Swaps and additions: You can replace the tofu with cooked chicken or turkey or try other vegetables such as mushrooms, baby corn or grated courgette.
Serving suggestions: Serve with rice or noodles.