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Rick Steins Cashew Nut Christmas Curry
27566
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 754.7
Total Fat: 64.6 g
Cholesterol: 0.0 mg
Sodium: 3.29 mg
Total Carbs: 39.6 g
Dietary Fiber: 5.8 g
Protein: 16.6 g
| Servings |
| 4 Portions |
| Cook Time |
| 80 minutes |
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|
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Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 754.7
Total Fat: 64.6 g
Cholesterol: 0.0 mg
Sodium: 3.29 mg
Total Carbs: 39.6 g
Dietary Fiber: 5.8 g
Protein: 16.6 g
|
Ingredients
- 300 g Cashew Nuts
- 2 tbsp Vegetable Oil
- 1 stick Cinnamon stick
- 150 g Onion
- 2 cloves garlic
- 0.5 tsp Turmeric power
- 2 tsp Sri Lankan Curry power
- 400 ml coconut milk Best if this is low fat as this doesn't over power the recipe.
- 2 stalks Lemon Grass
- 4 pieces Pandan (Screw Pine) 3cm long Could try subsititing for Vanilla
- 10-12 Curry Leaves
- 150 g Green Beans
- 1 tsp Palm sugar
- 1 tbsp Lime Juice
- Handful of fresh garlic
Servings: Portions
Instructions
- Let the cashews 30 minutes in warm water.
- Heat the oil, add the cinnamon and saute there count a few. Add onion and garlic and cook for 5 minutes. Stir in the ginger, green chillies and turmeric, the powdered curry, coconut milk and lemongrass, pandan and curry leaf through. Cover and let simmer 20 minutes.
- Drain the cashews and stir them into the sauce along with 150 ml of water and half a teaspoon of salt. Cover and let simmer for 20 minutes. Remove the lid from the pan, add the green beans and cook another 10 minutes to cook the cashews and beans are tender. Get to the end of the cooking time the lid of the pan to make the sauce not what to cook in.
- Stir the sugar, lime juice and coriander and serve with rice.
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