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Vegetable and Cashew Curry
Date added: January 30, 2008
Delicious and easy to prepare vegetarian dish.
This dish has been a favorite at potlucks. It's easy to prepare. The curry matures if you have time to let it stand overnight.
- Servings: 6 change
- Calories per serving: 358
- Prep time: 10
- Cook time: 40
Ingredients
- 1 1/2 cup onion chopped
- 1 garlic cloves crushed
- 2 tbsp butter or margerine
- 5 tablespoons curry paste korma or good quality medium heat
- 2 carrots sliced
- 1 squash or pumpkin coarsly chopped
- 2 potatoes coarsly chopped
- 1 3/4 cup coconut milk
- 14 ounce-weight diced tomatoes canned
- 1 cup sugar snap peas or green beans
- 10 ounces kidney beans
- 4 tbsp cashew nuts, dry roasted
Recipe Method
1- Steam potatoes & squash separately for 10 minutes and set aside.
2- Gently fry onion and garlic in butter in a large, heavy-based pan until soft and golden. Add curry paste and stir over heat 1 minute.
3-Add carrots, pumpkin, potatoes,
4- Wash and trim sugar snap peas and steam until tender crisp. Stir in sugar snap peas, kidney beans and nuts into curry and heat through gently.
Serve accompanied with steamed rice, mango chutney, and pappadams. For those who dislike spice, serve with natural yogurt.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 358 | 18% |
| Fat 22g | 34% |
| Cholesterol 10mg | 3% |
| Sodium 308mg | 13% |
| Carbohydrates 34g | 18% |
Recipe submitted by
Tracy Walther - Ask a question
Tracy has published four recipes, rated on average 4.60 out of 5 by five other members.
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