CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY
While this curry from Meera Sodha's cookbook "Made in India" is rooted in tradition and complexly flavored, it's also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you're likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
Provided by Jennifer Steinhauer
Categories dinner, weeknight, curries, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
- In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
- Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
- Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
- Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 23 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 923 milligrams, Sugar 9 grams, TransFat 0 grams
CHEX® COMBO CURRY
Punch up a crunchy trio of cereals with curry, cumin and cayenne. Then toss in sesame seeds for the finale.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine cereals in large microwavable bowl. In 2-cup microwavable measuring cup, microwave butter on High 30 to 40 seconds or until melted. Stir in curry powder, cumin, red pepper sauce and pepper flakes. Pour over cereal mixture and stir to distribute thoroughly.
- Microwave on High 3 minutes, stirring after each minute. Stir in cashews and sesame seeds. Microwave on High an additional 2 minutes, stirring after one minute. Spread on paper towels to cool. Store in airtight container.
Nutrition Facts : Calories 220, Carbohydrate 16 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g
HOT CURRIED PARTY MIX
Steps:
- Preheat oven to 250°F.
- In a large bowl toss together cereals, sesame sticks, pretzels, and nuts. In a small saucepan melt butter with soy sauce over moderately low heat and whisk in curry powder, sugar, cayenne, and salt. Drizzle butter mixture over cereal, tossing well, and spread in a shallow roasting pan. Bake mixture 1 hour and transfer to a bowl to cool completely. Party mix keeps in an airtight container 1 month.
TOASTY SWEET COCONUTTY GRAHAM CHEX MIX®
I was given this recipe from a good friend. It was really good. Then I toasted the coconut and almonds and it was really, really good! Great finger food for watching football and parties!
Provided by TADA
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread coconut out on a baking sheet. Spread almonds onto a separate baking sheet.
- Bake coconut and almonds in the preheated oven for 15 minutes. Remove baking sheets from oven and stir; continue cooking, stirring every 4 to 5 minutes, until coconut and almonds are golden brown, 5 to 10 minutes.
- Combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl.
- Bring white sugar, corn syrup, and butter to a boil in a saucepan. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes.
- Pour sugar mixture over cereal mixture and stir until well coated. Pour mixture out onto 2 baking sheets to cool, stirring occasionally to prevent clumping.
Nutrition Facts : Calories 349 calories, Carbohydrate 50.1 g, Cholesterol 20.3 mg, Fat 16 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 8.1 g, Sodium 278.6 mg, Sugar 24.2 g
SRI LANKAN CASHEW CURRY
This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.
Provided by Lauren Joseph
Categories Cashew Onion Garlic Ginger Curry Paprika Lime Sri Lanka Dinner Vegan Vegetarian Coconut
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
- Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
- Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
- Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.
COCONUT CHICKEN CURRY WITH CASHEWS
This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices. To intensify the taste, the cashews and coconut are used two ways. First, a handful of each is ground to a powder and added to the sauce. Then after simmering for 30 minutes or so, the curry is finished with a generous cup of thick coconut milk and garnished with toasted cashews. I also added, because I like it and thought it would harmonize nicely, a totally nontropical vegetable, parsnip - optional, but delicious.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
- Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
- Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
- In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
- To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.
Nutrition Facts : @context http, Calories 637, UnsaturatedFat 24 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 20 grams, Sodium 902 milligrams, Sugar 5 grams, TransFat 0 grams
COCONUT CASHEW & BUTTERNUT SQUASH CURRY
Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. It's perfect for a family meal
Provided by Shivi Ramoutar
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.
- Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.
Nutrition Facts : Calories 563 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 35 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium
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