10-Min Nutty Three Veg Curry With Basmati Rice

50g solid coconut cream

80g mange tout

3 spring onions

40g red curry paste

15ml soy sauce†

1 red pepper

250g steamed pure basmati rice

26g creamy peanut butter†

5g black sesame seeds†

200g chestnut 

Instructions for 2 people (double for 4)

1

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, tear the chestnut mushrooms into the pan and cook for 3 min or until beginning to soften

Tip: try not to stir the mushrooms too often, as this will stop them from caramelising!

3

Meanwhile, boil a kettle

Chop the red pepper[s] in half, deseed (scrape the seeds and pith out with a teaspoon) and chop roughly 

Add the chopped pepper to the pan and cook for 2 min further

4

Meanwhile, trim the spring onions and chop them into rough pieces 

Add them to the pan and cook for 2 min further 

5

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly 

Dissolve the red curry paste, peanut butter,coconut cream and soy sauce in 250ml [500ml] boiled water – this is your stock

6

Add the whole mangetout and stock to the pan and cook for 2-3 min further or until thickened – this is your nutty curry

7

Meanwhile, microwave the steamed basmati rice according to packet instructions

Tip: if you're cooking two packets, pop them in together but increase the microwave cook time accordingly!