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Coconut-Vegetable Curry with Cashews

Serves: Makes 4 servings

Ingredients:

This gorgeous curry shows off the beauty and flavor of spring’s early bounty. Feel free to try your favorite vegetables in this richly spiced dish.

  • ¼ cup vegetable or canola oil
  • 2 medium shallots, peeled and thinly sliced
  • 4 large cloves garlic, peeled and finely minced
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons curry powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon cayenne pepper (optional)
  • 2 medium carrots, peeled and cut into ¼-inch thick rounds
  • 1 medium red bell pepper, trimmed, cored and cut into 1/8-inch thick strips
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 (13 ounce can) coconut milk
  • 1 cup fresh or frozen and thawed green peas
  • 1 bunch (¾ pound) fresh spinach, stems removed
  • Kosher salt and freshly ground black pepper
  • ¼ cup fresh cilantro leaves, for garnish
  • ¼ cup cashew nuts, for garnish
  • Steamed basmati rice, for serving


Procedures:

Heat a large skillet over medium heat until hot but not smoking. Add oil, swirling to coat, then add shallots, garlic and ginger. Cook, stirring constantly, until shallots are soft, about 4 to 5 minutes, Add dried spices and cook, stirring constantly, until spices smell toasted, about 2 to 3 minutes, taking care not to burn them.

Add carrots and bell pepper strips, stirring to coat with oil and spices. Cook, stirring occasionally, for 2 minutes. Add asparagus and coconut milk, stirring well to combine. Partially cover skillet and simmer until vegetables are crisp-tender, about 6 to 8 minutes. Remove lid and add green peas and spinach. Simmer until spinach wilts, stirring occasionally, about 3 to 4 minutes. Taste and season with salt and pepper. To serve, place curry in a serving bowl and garnish with cilantro leaves and cashews. Serve immediately with steamed rice.

Tested and perfected in the Sur la Table kitchen

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