Thai Spiced Veg with Cashews
- 1 tbsp ghee
- 1 chilli deseeded
- 4 cloves garlic finely chopped
- 1 courgette chopped into cubes
- 150 g green beans chopped in half
- 2 spring onions sliced
- 1/2 vegetable stock cube
- 100 ml water
- 1 tsp Thai 7 spice or similar
- cashews large handful
- spinach large handful
- 1/2 lime
- salt and pepper to taste
Heat the ghee in a pan and gently soften the garlic and chilli for 5 minutes.
Add the courgette and spring onions, after a couple of minutes add the beans. Stir fry for a further 2 minutes and then add the vegetable stock, Thai 7 spice and water. Cook for a further 2 minutes.
Add the cashews and cook for 6 minutes, continually stirring.
Finally add the spinach and allow to wilt.
Serve the dish up, squeeze some lime juice over and add some salt and pepper to taste.
Here it is served with pesto zoodles and baked sweet potato stuffed with feta! 🙂