Creamy curry with a variety of vegetables makes a healthy dinner.
Serves 4
A. Soaked cashews* (makes them softer in a blender and easier to digest)
1. Put cashews in a bowl and add enough water to cover.
2. Soak 3-4 hours or overnight.
B. Curry:
1/2 cup (125 ml) soaked cashews
1 Tbs. (15 ml) olive oil
1 diced organic onion
3 minced cloves of garlic
1 1/2 tsp. (7,5 ml) grated ginger
1 green chile or jalapeño, seeded and diced
2 diced organic: medium potatoes or 1 medium sweet potato
2 diced medium organic carrots
1 chopped organic bell pepper
1 chopped large organic tomato
2 Tbs. (30 ml) yellow curry powder or to taste with stronger curry
1 cup (250 ml) organic peas
cilantro or parsley leaves
optional: Basmati rice and/or toasted cashews
optional organic: broccoli, cauliflower, Jerusalem artichokes, leeks, and/or tofu
1. In a blender, combine the cashews with 3/4 cups (175 ml) water. Blend until smooth and creamy. Set aside.
2. Heat the oil in a skillet over medium heat.
3. Sauté the onion, garlic, and ginger for about 5 minutes.
4. Stir in the potatoes, carrots, bell pepper, tomato, curry powder. Sauté 5 minutes.
5. Stir in the cashew cream and peas.
6. Reduce heat to medium-low, cover, and simmer over medium heat for about 20 minutes. Stir ever so often.
7. If it starts to dry out, reduce the heat, and stir in a little water or oil.
8. Serve the curry
- over basmati rice
- as a side dish
- on noodles
- with quinoa
and sprinkle cilantro or parsley leaves and tasted cashews on top.
* Cashew nut is really a seed! About 10% of its weight is starch, which makes them more effective in thickening soups, meat stews, and Indian milk-based desserts.
cashew tree cashew fruit with the seed inside
