Cashew Coconut Vegetable Curry Recipe

November 6, 2013 by  
Filed under Recipes

 

Ingredients:

  1. 1 Tbsp. olive oil
  2. 2 tsp. cumin seeds
  3. 3 cups eggplant, unpeeled and diced in 1/2 inch cubes
  4. 1- 540mL can chickpeas, rinsed and drained
  5. 3 cups cauliflower, cut into 1/2 inch
  6. 1 cup onion, diced
  7. 1 cup carrot, diced
  8. 1 cup green beans, chopped 2” in length
  9. 2 tsp. jalapeno pepper, seeded and minced
  10. 1 Tbsp. fresh ginger, peeled and minced
  11. 1 Tbsp. Madras curry powder
  12. 1 clove garlic, grated
  13. 1 tsp. salt
  14. ½ tsp. turmeric
  15. 1- 400mL can light coconut milk (50 calories per ½ cup or less)
  16. ¼ cup fresh cilantro, minced
  17. ¼ cup dry roasted salted cashews, coarsely chopped

 

Methods:

  1. In a large pot, heat 1 over medium-low heat and add 2 and stir for 2 min until they turn a shade darker.
  2. In the same pot, add 3 -4 and cook over medium high heat for 5 min.
  3. Add 5-14 to cook and stir for 5 min.
  4. Add 15 and bring to boil.
  5. Cook over medium low heat for 10 min until sauce has thickened and veggies tender, stir occasionally.
  6. Spoon curry into large bowl and sprinkle 16-17 and enjoy!
  7. Serves 4-6 (see serving sizes below)

 

Discussion:

  • If 3 cup serving sizes are used when serving this recipe, this recipe satisfies the protein and vegetable portion of the plate model.  All you need to add is a starch.  Serve over cooked barley for an all-inclusive dinner – enjoy!

Nutrition Facts

Cashew Coconut-Vegetable Curry

 6 Servings (approx.  2 cups per serving)

Amount Per Serving

Calories 222.6
Total Fat 7.5 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 4.0 g
Cholesterol 0.0 mg
Sodium 317.5 mg
Potassium 729.7 mg
Total Carbohydrate 33.7 g
Dietary Fiber 8.3 g
Sugars 1.3 g
Protein 8.6 g