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Vegetarian Curry with Crunchy Cashews

Posted on Sep 1, 2017 by in Vegan | 0 comments

(Serves 4)

½ lbs whole cashews
2 tbsp olive oil
5 shallots, thinly sliced
1 tbsp coriander
Zest of one lemon
5 curry leaves
½ tsp turmeric
2 tbsp cilantro, chopped
½ t salt
2 chillies, thinly sliced (or less if you like it less hot)
2 cloves garlic, minced
1 ½ tsp fresh ginger, grated
15oz unsweetened coconut milk

In a large saucepan, heat the olive oil and sauté the shallots until golden. Add the curry leaves, lemon zest, turmeric, chillies, salt, ginger and garlic and sauté until fragrant, about 7 to 8 minutes. Stir in the remaining ingredients and simmer for about 10 minutes, until mixture starts to thicken.

Remove curry leaves and serve immediately with brown rice.


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