Yellow Curry

270ml coconut cream

1 Tbl yellow curry paste

1/2 cup veg stock

500g butternut pumpkin, chopped

1 cup green beans, sliced

~1 Tbl soy sauce

~1 Tbl lemon juice

~1 Tbl brown sugar

corriander leaves

1/4 cup cashew nuts, toasted

Spoon the thick coconut cream from the top of the tin into the wok and heat until boiling. Then add the curry paste, reduce heat and simmer, stirring for a few minutes. Add remaining coconut cream and stock and pumpkin and cook for approximately 10 min.
Add in beans and cook a further 8 min.
Gently stir in soy sauce, lemon juice and sugar. Add coriander leaves and cashew nuts.