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Rick Steins Cashew Nut Christmas Curry

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

4Portions

Cook Time

80minutes

Servings

4Portions

Cook Time

80minutes

Ingredients

300g Cashew Nuts
2tbsp Vegetable Oil
1 stick Cinnamon stick
150g Onion
2cloves garlic
0.5tsp Turmeric power
2tsp Sri Lankan Curry power
400ml coconut milkBest if this is low fat as this doesn’t over power the recipe.
2stalks Lemon Grass
4pieces Pandan (Screw Pine) 3cm longCould try subsititing for Vanilla
10-12 Curry Leaves
150g Green Beans
1tsp Palm sugar
1tbsp Lime Juice
Handful of fresh garlic

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.