VCE--Cashew Curry

[Guest guest]

* Exported from MasterCook *

 

Cashew Curry

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound whole cashew nuts

2 tablespoons clarified butter -- or ghee

5 shallots -- thinly sliced

2 small bay leaves or 5 curry leaves

1 2-inch piece lemongrass or grated zest of 1 lemon

1 tablespoon ground coriander

1/2 teaspoon turmeric

2 serrano chiles -- thinly sliced

2 cloves garlic -- chopped

2 slices ginger

salt

1 15 oz can unsweetened coconut milk

2 tablespoons chopped cilantro

 

Soak the cashews for 6 hours, changing the water several times so the nuts will

whiten. Drain, then put them in a saucepan with 1 1/2 cups of water and simmer

until tender, 12 to 15 minutes. Taste them as they cook to make sure they don't

become mushy. Drain and set aside.

 

Heat the butter in a small skillet, add the shallots, and cook over medium heat

until golden, stirring occasionally, about 10 minutes. Add the bay leaves,

lemongrass, coriander, turmeric, chiles, garlic, ginger, and 1/2 teaspoon salt.

Cook until fragrant, then add the coconut milk, 1 tablespoon of cilantro, and

cashews. Simmer over moderate heat until the sauce is thickened, stirring

occasionally. Remove the bay leaves. Garnish with remaining cilantro.

 

Source:

" page 256 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 82 Calories; 7g Fat (71.0% calories from

fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 4mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

 

Serving Ideas : Serve with basmati rice.

 

NOTES : Curry leaves are available at Indian markets.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0