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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rich and delicious! Adapted from the Veggie Table. Ingredients:
1/2 lb whole cashews |
2 tablespoons olive oil (or butter) |
5 shallots, thinly sliced (or green onions) |
1/4 cup red bell pepper, chopped |
1/4 cup peas (optional) |
1 teaspoon curry powder |
1 lemon, zest of (or 2-in piece of lemongrass) |
1 tablespoon coriander |
1/2 teaspoon turmeric |
1/2 teaspoon salt |
2 green chilies, thinly sliced |
3 garlic cloves, minced |
2 slices ginger, thin slices |
15 ounces unsweetened coconut milk |
2 tablespoons cilantro, chopped |
Directions:
1. Sauté the shallots, red bell pepper, and peas(if using) in the olive oil or butter, stirring occasionally, about 10 minutes.
2. Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes more.
3. Add remaining ingredients and simmer until thickened, another 5-10 minutes. Serve with rice. Garnish with more cilantro, if desired.
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