FAVORITE RECIPES

This image has an empty alt attribute; its file name is curry-recipe-pic-for-newsletter-1-1.jpg

COCONUT CASHEW CURRY

INGREDIENTS:

1 tablespoon of coconut oil or extra virgin olive oil

1 teaspoon brown or black mustard seeds

1 teaspoon of whole cumin seeds

1 tablespoon of curry powder

pinch of red chili flakes

1 can of coconut milk

1 cup of water

2 to 3 tablespoons of cashew butter

1 inch piece of fresh ginger, peeled and finally grated- I get mine at Trader Joe’s frozen

3 large carrots, peeled and sliced into diagonals

3 small red potatoes ot one yam, cut into cubes

¼ fresh green beans, trimmed and cut in half

1-2 cups of cauliflower florets

1 to 2 cups of chopped napa or savoy cabbage

1 tablespoon of freshly squeezed lemon juice

1 teaspoon of Herbamare or sea salt

Garnish with fresh Cilantro chooped

1 cup of raw cashews, roasted

Heat a large pot or skillet over medium heat, Add the oil, mustard and cumin seeds and saute for about 30 secs or until they begin to pop. Add curry and red chili flakes and stir in with the oil. Then immediately so the spices don’t burn pour the coconut milk and water. Add the cashew butter and stir it in. Grate the ginger in and add the carrots and potatoes. Cover and simmer for 5-10 minutes depending on size of veggies .

Then add green beans and simmer 5 more minutes.

Then add cauliflower and simmer 5 more minutes.

And at the end add the cabbage, lemon juice and salt at the end to layer those fresh. You want veggies tender but not overcooked. Total time should be 25-30 minutes.

Recipe from Nourishing Meals by Alissa Segersten and Tom Malterre, MS, CN