- Serves 4
- Preparation Time 15MINS
- Cook Time 15MINS
2 tbs oil
2 tbs Thai red curry paste
500ml (2 cups) Campbells Real Stock – Vegetable
270ml coconut milk
3 carrots, peeled cut into 3cm dice
3 medium potatoes, peeled and cut into 3 cm dice
2 cups cauliflower florets
100g green beans, top and tailed, cut in half
cup cashew nuts
STEP 1 Heat oil in a medium sized saucepan, over medium heat. Add the Thai red curry paste and cook, stirring for 1 minute or until its oily and fragrant.
STEP 2 Stir in the Campbells Real Stock and coconut cream, then add carrots, potatoes and cauliflower and cook for 15 minutes or until the vegetables are tender.
STEP 3 Add green beans and cook for a further 3 minutes. Garnish with cashew nuts and serve with steamed rice.