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Ingredients
US|METRIC
4 SERVINGS
- 2 cloves garlic (crushed)
- 1 medium zucchini (/courgette, diced)
- 2 spring onions (green/, sliced thinly)
- 1 cup purple cabbage (sliced thinly)
- 2 heads bok choi (cut into 2cm slices and separated into stalks and leafy bits)
- 1 red pepper (medium, diced)
- 1/2 cup sugar snap peas (sliced into three pieces and ends trimmed)
- 2 cups chickpeas (cooked or tinned, drained if tinned)
- 6 Tbsp. yellow curry paste (use your favourite store-bought or make your own)
- 1 can full fat coconut milk (make sure it’s a high quality, creamy milk)
- 1 cup vegetable stock
- brown rice
- toasted cashews
- chopped cilantro
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