Sunday, June 26, 2011

Cashew Curried Vegetables

Amazing use of Vegtables and Cashews!
Complexity Level:  Intermediate
Cashew Curried Vegetables
What you Need:
1 can Coconut Milk
2-3 tbsp Yellow Curry Paste (more = level of heat)
2-3 Shallots, minced
1 clove Garlic, peeled and crushed
Lemon Grass
Fresh Ginger, peeled and crushed
5 Star of Anise, whole
2 tsp Corriander Seeds, whole
4 Green Cardamon Pods
Juice of 1 Lime + 1/2 the peel
Cilantro (about 4-5 stems and leaves whole
2 Whole Carrots, Sliced
6-7 Finger Potaotes, Sliced
2/3 cup Sliced Musrooms
1 cup Frosen Peas
1/2 cup Cashew pieces and Halves

Heat the Anise, Cardamon, and cCrriander seeds in a skillet for 2-3 minutes. No oil, just dry heat. Then place into a grinder and grind. Place 1 tbsp oil into a saue pan, and saute the garlic, ginger, and shallots. Add the curry paste and saute 1-2 miuntes, stirring constanty. Whisk in the coconut , lime juice,and spices, a pinch of salt, and then add the whole Lemon grass, lime peel, and cilantro. Simmer for 30 minutes then strain.

Once Strained, add the siced Carrots and Finger Potaotes and lower heat.  These will cook to an al dente in about 20 minutes, we do not want them to be mush!  Add Frozen peas and cashews and cook 5 more minutes.  Remove fromheat.  Let sit 10 minutes then serve. 

Pictured serves alongside wite rice and Naan.  Topped with crushed cashews and fresh chives.



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