|1 cup||evaporated skim milk|
|1/2 tsp||coconut extract|
|1 1/4 tsp||curry powder|
|3/4 tsp||ground cumin|
|1/2 tsp||ground ginger|
|3/4 lb||yellow wax beans, cut into 1-inch lengths|
|1 tbsp||olive oil|
|4||green onions, thinly sliced|
|1||pickled jalapeno pepper, minced|
|1 1/2 cups||small grape tomatoes|
|1 can||(16-ounces) chickpeas, rinsed and drained|
|2 tsp||cornstarch moxed with 2 tbsp water|
|2 tbsp||chopped cashews|
In a small bowl, stir together the evaporated milk, coconut extract, curry powder, cumin, ginger and salt. Process until well combined and slightly pasty, about 1 minute.
In a vegetable steamer, steam the wax beans for 2 minutes to blanch.
In a large nonstick skillet or wok, heat the oil over medium heat. Add the green onions, jalapeno, and stir-fry until the green onions are softened, about 1 minute.
Add the wax beans and tomatoes to the pan and stir-fry until the beans are heated through and the tomatoes begin to release their juices, about 3 minutes.
Add the chickpeas and cook until heated through, about 2 minutes. Pour in the coconut-milk mixture and bring to a boil. Stir in the cornstarch mixture and cook, stirring, until the sauce is slightly thickened, about 1 minute.
Serve the curry sprinkled with cashews.
Makes 4 servings.
Nutritional Information per serving: 257 calories, 7.6 g total fat, 1.2 g saturated fat, 2.3 mg cholesterol, 9 g fibre 37 g carbohydrate, 13 g protein, 462 mg sodium