Coconut-Vegetable Curry with Cashews
By Tested and perfected in the Sur la Table kitchen
Images
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
Procedure
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.
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.
Coconut-Vegetable Curry with Cashews
By Tested and perfected in the Sur la Table kitchen
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
Procedure
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.
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.