Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 1/4 tsp | salt |
| 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 |
Directions
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
Source: www.wholehealthmd.com