CHICKPEA, COCONUT, AND CASHEW CURRY RECIPE
This 30-minute curry is intense with garam masala and ginger cooled by coconut milk and ground toasted cashews.
Provided by J. Kenji López-Alt
Categories Mains
Time 30m
Yield 4
Number Of Ingredients 25
Steps:
- Combine cumin, coriander, star anise, cloves, peppercorns, cinnamon, nutmeg, mace, turmeric, and cardamom in a spice grinder and grind to a fine powder. Set aside.
- Heat oil, butter, or ghee in a large saucepan over medium-high heat until melted (or until oil is shimmering). Add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan.
- Transfer mixture to blender and starting a low speed, slowly increase speed to maximum. Blend until smooth, about 30 seconds. Return mixture to pot. Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes. Add salt and lime juice to taste. Stir in half of cilantro. Transfer to serving bowl, sprinkle with extra cilantro, and serve with lime wedges, basmati rice pilaf , grilled naan , and cilantro chutney , as desired.
Nutrition Facts : Calories 742 kcal, Carbohydrate 71 g, Cholesterol 25 mg, Fiber 18 g, Protein 24 g, SaturatedFat 27 g, Sodium 1138 mg, Sugar 12 g, Fat 44 g, ServingSize serves 4, UnsaturatedFat 0 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.
VEGETARIAN TOFU CASHEW COCONUT CURRY
Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in vegetarian coconut milk based curry dish in partnership with Nasoya Tofu!
Provided by Monique of AmbitiousKitchen.com
Categories Dinner Gluten Free Grain Free Vegan Vegetarian
Time 45m
Number Of Ingredients 19
Steps:
- Add coconut oil to a large pot and place over medium high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.
- Next stir in curry powder, turmeric, cumin, cinnamon and salt.
- Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Stir until smooth.
- Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender. Serve immediately with cilantro.
Nutrition Facts : ServingSize 1 serving, Calories 342 kcal, Carbohydrate 26.2 g, Protein 14.1 g, Fat 20.4 g, SaturatedFat 10.3 g, Fiber 6.8 g, Sugar 8.6 g
VEGETARIAN COCONUT CASHEW CURRY
Make and share this Vegetarian Coconut Cashew Curry recipe from Food.com.
Provided by Friends Foodies
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- sautee potatoes with curry powder / paste in a large pan. Add remining ingredients.
- Simmer until potatoes are cooked through. enjoy over rice.
Nutrition Facts : Calories 534.1, Fat 33, SaturatedFat 23.1, Sodium 738.8, Carbohydrate 55.5, Fiber 6.9, Sugar 5.7, Protein 10.3
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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