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Ingredients
½ pumpkin, julienne
200g cashew nuts
1 tsp curry powder
50 ml olive oil
1 Spanish onion, shredded
200g snow peas
200g green beans
2 clove’s garlic, sliced thin
80 ml water
Method
Heat a wok, pour in the oil and curry powder and cook for 2 minutes.
Add the cashews and garlic and toast for a further 3 minutes.
Add the pumpkin and stir fry for 1 minute until the pumpkin is fully coated with curry then pour in the water, place on a lid and cook for 10 minutes.
Toss in the snow peas, green beans and Spanish onion and cook until the onions are softened then serve.
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