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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (244g) Recipe makes 4 servings The following items or measurements are not included below: 1 lemons, zest of 2 slices ginger |
||
| Calories 637 | ||
| Calories from Fat 510 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.7g | 87% | |
| Saturated Fat 27.0g | 135% | |
| Monounsaturated Fat 21.4g | ||
| Polyunsaturated Fat 5.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 673mg | 28% | |
| Potassium 770mg | 22% | |
| Total Carbohydrate 29.8g | 9% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 4.4g | ||
| Protein 12.3g | 24% | |
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Colorful Cashew Curry
By: Sharon123
Mar 23, 2006
Rich and delicious! Adapted from the Veggie Table.
SERVES 4
Ingredients
- 1/2 lb whole cashews
- 2 tablespoons olive oil (or butter)
- 5 shallots, thinly sliced (or green onions)
- 1/4 cup red bell pepper, chopped
- 1/4 cup peas (optional)
- 1 teaspoon curry powder
- 1 lemon, zest of (or 2-in piece of lemongrass)
- 1 tablespoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 2 green chilies, thinly sliced
- 3 garlic cloves, minced
- 2 slices ginger, thin slices
- 15 ounces unsweetened coconut milk
- 2 tablespoons cilantro, chopped
Directions
1
Sauté the shallots, red bell pepper, and peas(if using) in the olive oil or butter, stirring occasionally, about 10 minutes.2
Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes more.3
Add remaining ingredients and simmer until thickened, another 5-10 minutes. Serve with rice. Garnish with more cilantro, if desired.
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Browse similar recipes by category
- Course > Main Dish > Curries
- Main Ingredient > Vegetables
- Main Ingredient > Fruit > Nuts
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Jewelies
On Sep 12, 2007
A lovely curry for a weeknight dinner. I used extra veggies and doubled the sauce (curry mix). Served over rice as suggested. My girls just loved the cashews.
From: Glori-B
On May 6, 2006
My mission: wow the "supper club" gang with an asian dish. The combo of curry and cashews intrigued me! I doubled the recipe to accomadate our group, and added a bag of frozen peas; everything else was as written. It was delish and got rave reviews from our group. Thank you, Sharon123 for an easy, tasty dish that is as much a delight to the palate as it is to the eye!
From: PaulaG
On Apr 18, 2006
Definitely rich and filling. This is an unusual dish that I would never have thought of preparing a few years ago. It is beautiful and truly lives up to its name as colorful. It was served over a brown rice blend and I think it would have been much better had it been served with a well seasoned rice pilaf.
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