The gorgeous green courgette in this recipe is simmered and softened in a mild and creamy coconut curry sauce. With added vibrant lemongrass rice and topped with crunchy cashews, this is a plant-based dish you won't want to miss!
The quantities provided above are averages only.
1 unit(s)
Carrot
2 unit(s)
Scallion
1 unit(s)
Garlic
10 grams
Cashew Nuts
(Contains Cashew nuts May be present Cereals containing gluten, Nuts, Peanut, Sesame)
1 unit(s)
Courgette
150 grams
Rice
1 unit(s)
Lime
1 pack(s)
Coconut Milk
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
150 grams
Mushrooms
200 grams
Salmon
(Contains Fish)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
NOTE: Adding salmon? Place the fillets on top of the curry after adding korma paste and coconut milk, cover and simmer until cooked, 6-8 mins.