Coconut Cashew Lime Stir Fry
This is a super easy, very tasty, filling stir fry, perfect for lunch, dinner or early suppers. The cashews add extra crunch, and the lime and coconut taste great together! I make this meal when I want something healthy and comforting. I can easily work my way through two bowls, guilt free!
I use rice noodles with this stir-fry as they are wheat and gluten free, but you can substitute the rice noodles for wholegrain rice, pasta, buckwheat noodles or couscous if you prefer.
You’ll find the coconut oil and coconut cream at most supermarkets, and of course it’s available in abundance online. Coconut oil is a great base for stir-fries, as it tolerates high temperatures better than standard cooking oils. It also adds a lovely coconut back flavour, and does not leave food tasting greasy.
8 Mushrooms, sliced
4 Spring Onions (including green tops), sliced
3 Cloves Garlic, crushed
Juice of 1/2 Lime
1/2 Can Sweetcorn in Water, drained
1/2 Green Pepper, sliced
Handful Baby Spinach
1 Teaspoon Coconut Oil
Small Handful Cashews
1/2″ Creamed Coconut, melted in 50ml hot water
Ground Black Pepper
1 Serving of Rice Noodles or alternative grain of your choice.
Melt the teaspoon of coconut oil in a deep saucepan or large frying pan.
Add all of the veg, except the sweetcorn and spinach.
Stir fry the veg for a few minutes.
Cook the rice noodles (or alternative grain) according to the packet instructions. Drain. Set aside.
Squeeze the lime juice over the stir fry veggies, and add the creamed coconut melted in the hot water. Stir well, simmer for 5 minutes.
Stir in the sweetcorn. Add some ground black pepper and the cashews and stir again.
Stir in the spinach and cook until wilted.
Stir in the rice noodles (or alternative grain) and combine all the ingredients together.
Serve. Eat. Enjoy!