Nush Thai Green Veggie Curry


Serves 3


1 white onion (diced)
2 garlic cloves (crushed)
1 teaspoon of fresh ginger (grated)
1/2 courgette (thinly sliced and halved)

70g baby sweetcorn (sliced)
70g mangetout
1 orange pepper (thinly sliced)
70g tenderstem broccoli
3 1/2 tablespoons of Thai green paste

1/2 teaspoon of salt
200ml coconut
50g Nush Natural Almond Spread
250g cooked coconut rice
Fresh coriander
Lime wedges
Chilli flakes (optional)


Begin by heating a large saucepan on a medium heat. Add a drizzle of oil along with the diced onion, garlic and ginger.

Cook for 5 minutes before adding the courgette, sweetcorn, mangetout, pepper and broccoli.

After a few minutes, add the green paste and combine before adding the coconut and salt. Let simmer for 10 minutes or so stirring frequently, before stirring through the Nush Natural Almond Spread. Let cook for a few minutes longer until the Nush has melted and combined.

Serve with coconut rice and garnish with fresh coriander, a squeeze of lime and some chilli flakes should you wish. Enjoy!