(Serves 4)

Ingredients:

1/2 lbs whole cashews
2 tbsp olive oil
5 shallots, thinly sliced
1 tbsp coriander
Zest of one lemon
5 curry leaves
1/2 tsp turmeric
2 tbsp cilantro, chopped
1/2 t salt
2 chillies, thinly sliced (or less if you like it less hot)
2 cloves garlic, minced
1 1/2 tsp fresh ginger, grated
15oz unsweetened coconut milk

Instructions:

In a large saucepan, heat the olive oil and saute the shallots until golden. Add the curry leaves, lemon zest, turmeric, chillies, salt, ginger and garlic and saute until fragrant, about 7 to 8 minutes. Stir in the remaining ingredients and simmer for about 10 minutes, until mixture starts to thicken.

Remove curry leaves and serve immediately with brown rice.

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Tags: vegetarian curry recipe

This article was published on Sunday 28 February 2010 à 10:10 am and is filed under Vegetarian. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.