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This icon means that this recipe is a vegetable-based dish. Raw and cooked vegetables The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Vegetarian green curry

Yogurt cucumber salad

00:30

Total: 30 min

00:15

15 min

00:15

15 min

3.521127 0 5 71

ratings

Ingredients

4 servings
  • 400 g Green beans
  • 300 g Mushrooms
  • 1 Cucumber
  • 1 Onions
  • 125 mL (½ cup) raisins
  • 5 tablespoon coriander
  • 30 mL (2 tablespoon) Ginger
  • 0.5 tablespoon green curry paste
  • 45 mL (3 tablespoon) Lemon juice
  • 150 mL (⅔ cup) Cashew nuts
  • 250 mL (1 cup) Yogurt
  • 45 mL (3 tablespoon) Coconut milk
  • 1 tablespoon Tamari sauce
  • 1 garlic clove
  • 30 mL (2 tablespoon) Grapeseed oil
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation

  • 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.

Recipe tips

  • This is not a starchy dish, so be sure to include grain products in your other meals of the day.