Miso Green Curry Vegetables with Cashews
This delicious curry is packed with protein from the cashews and powerful B vitamins from the miso.
Serve this dish with brown rice for added fiber.
Rinse asparagus, snap off woody ends and peel the lower third of each stalk. Halve asparagus lengthwise and cut diagonally into approximately 1 inch pieces. Rinse and trim broccoli and snow peas. Rinse and halve corn. Rinse, shake dry and chop cilantro.
In a saucepan, heat sesame oil. Add curry paste and fry, stirring, until fragrant. Deglaze with coconut milk, then stir in soy sauce and miso paste. Bring to a boil and add prepared vegetables. Cook over low heat, 4-5 minutes. Season to taste with lime juice. Meanwhile, toast cashews in a dry pan.
Divide vegetable curry among plates and top with cashews and cilantro. Serve with basmati rice, if desired.