400 g Green beans 300 g Mushrooms 1 Onions 75 g raisins 5 tablespoon coriander 1 teaspoon Ginger, fresh 0.5 tablespoon green curry paste 30 mL Lemon juice 75 g Cashew nuts 1 Cucumber 2 Yogurt 15 mL Grapeseed oil 30 mL Coconut milk 1 pinch Salt 1 pinch Pepper 1 tablespoon Tamari sauce 1 garlic clove Peel and chop the garlic, onion, ginger. Wash the vegetables: cut the green beans in 3; spin, chop the coriander; thinly slice the mushrooms. Make the salad: peel, deseed, and cut the cucumber into cubes. Mix with 2 yogurts, 1 tablespoon of lemon juice, and 1 tablespoon of chopped coriander in a large bowl. Add salt, pepper, and keep it cool. Heat the grapeseed oil in a frying pan over medium heat and gently stir-fry the onion and mushrooms. Add salt, pepper, then cover, and cook for 6 minutes. Add the garlic and ginger and, with the lid off, sauté for 2 minutes. Then add the green beans, grapes, and sauté for 3 minutes. In a bowl, mix the coconut milk, curry paste, 1 tablespoon of lemon juice, and tamari sauce. Pour this mixture into the pan. Let it thicken for 2 minutes over medium heat. Garnish with cashews and chopped coriander. Serve the green vegetarian curry hot, along with the yogurt cucumber salad. This is not a starchy dish, so be sure to include grain products in your other meals of the day.