The long, cool evenings of winter call for warming spices and comforting food. It’s snowing here now and I can’t think of anything other than this wonderfully flavored cashew curry, steaming cozily in a big bowl, topped with fresh herbs. It doesn’t get more comforting than that.
Curries are a favorite in my kitchen because they are so easy to make. You only need your favorite vegetables and some spices to play with. Lightly toasted nuts make a nice addition, not only because of their crunchy texture, but also because of their high concentration of nutrients, especially minerals, proteins and healthy monounsaturated fats.
Copper and manganese, present in high doses in cashews, play a key role in the natural detoxification processes of our bodies and energy production. Magnesium and calcium are the essential minerals we need to maintain healthy cellular activity, and cashews contain plenty of both. The proteins in nuts are very important if you are on a vegetarian diet, nourishing your body with the amino acids it needs for maintaining healthy hair and skin. Healthy monounsaturated fats are used as a fuel for a balanced hormone production, keeping you in a good mood, helping you sleep well and maintaining your weight.
And of course, cashews taste great! Lightly toasted and salted, they will turn your favorite curry into a real treat. They pair perfectly with the flavor of coconut and curry paste, and their nutritional profile make a nourishing addition to this comforting winter dish.
Comforting Cashew Curry
Equipment
- Large saucepan
Ingredients
- 1/2 13.5-ounce can coconut milk
- 1/4 cup water
- 1 cup green beans trimmed
- 2 large carrots chopped
- 1 cup chopped cauliflower
- 1 red bell pepper chopped
- 1 large onion chopped
- 3 garlic cloves minced
- 1 tablespoon minced ginger or 1 teaspoon ground ginger
- 1 teaspoon curry paste any variety you like
- 1/2 teaspoon cayenne optional
- 1/2 cup cashews for garnish
- 1/2 bunch cilantro for garnish
Instructions
- Add all the ingredients except the cashews and cilantro to a large saucepan. Cook for about 10 to 15 minutes, until the vegetables are tender and the mixture is fragrant. Remove from heat, and serve in bowls. Top each bowl with cashews and cilantro.
Notes
13
I love easy weeknight meals – especially ones where you can just throw everything into a pot and anything with cashews! Mmmmm. I will definitely be trying this.