This delicious vegan curry features cashews, fresh vegetables, and bright, exotic flavors.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1/2 cup quinoa (well washed)
1 cup water
1/2 cup cashew butter
2 tablespoons red curry paste
1 cup canned diced tomatoes with juice
Juice of 1 lime
1/3 cup fresh cilantro leaves
1 large (or two small) bunches lacinato kale
1 tablespoon extra-virgin olive-oil
1/2 yellow onion (diced)
1 clove garlic (minced or pressed)
1 carrot (sliced into thin rounds)
2 teaspoons low-sodium tamari
1/4 cup water
Chopped toasted cashews (for garnish)
Combine quinoa, water, and a pinch of salt in a medium saucepan; bring to a full boil, reduce heat, cover, and simmer 10–15 minutes, until liquid is absorbed. Turn off heat but leave on burner for 5–10 minutes more; fluff.
Meanwhile, combine cashew butter, curry paste, diced tomatoes with juice, lime juice, and cilantro in a blender; purée until smooth. (Makes about 1½ cups.) Discard kale stems; slice leaves crosswise into ½-inch ribbons.
Place a heavy, large skillet over medium heat and add oil. Once hot, add onion and sauté 5 minutes, stirring frequently. Add garlic and carrot and sauté 2 minutes more. Fold in kale until coated in onion mixture and beginning to wilt (add kale in batches if necessary). Add tamari and water; fold to coat vegetables in liquid. Cover and cook 4 minutes, until kale is tender but still green.
Divide quinoa among serving plates; layer kale and about three-fourths of cashew mixture (or to taste) on top (or stir kale and cashew mixture together before serving). Serve hot, topped with toasted cashews.
Recipe Additional Notes:
PER SERVING: 249 cal, 18g fat (11g mono, 3g poly, 4g sat), 0mg chol, 7g protein, 18g carb, 2g fiber, 328mg sodium
Fri, 2011-09-23 15:06