Thai Green Vegetable Curry

Serves 2

• 400ml tin of coconut milk
• 2tbsp of Thai green curry paste
• 2 medium courgettes, sliced
• 1 large head of broccoli, divided into small florets
• 150g mangetouts or snow peas, trimmed
• 150g baby sweetcorn, cut in half
• 50g unsalted cashew nuts

1. Pour the coconut milk into a wide pan, then stir in the green curry paste and bring to a simmer.
2. Add the courgettes and simmer gently for 5 minutes.
3. Add the broccoli florets, mange touts and sliced baby sweet corn and simmer gently for a further 5 minutes.
4. Serve with 120 g brown rice.