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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

Recipe #161283 | 45 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sharon123
Mar 23, 2006

Rich and delicious! Adapted from the Veggie Table.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: KITTENCAL

On Apr 24, 2009

great blend of spices, of coarse I added in crushed chili flakes, used yellow on and added fresh garlic, I sauteed both in oil with red bell pepper, I omitted the cilanto, we enjoyed the, thanks Shar!

1 person found this review helpful

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From: Chef #399711

On Apr 19, 2009

My whole family enjoyed this recipe. I had to sub several things because I didn't want to go to the store. shallots = 1 onion, red pepper = frozen pepper mix, lemon zest = juice 1/2 lemon, green chilies = 10 jarred jalepeno slices, chopped. Even with these subs. it still came out great. It's definitely the spices and coconut milk that make it. Thanks for a great recipe!

1 person found this review helpful

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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!

2 people found this review helpful

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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.

2 people found this review helpful

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