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Vegetarian recipe: Vegetable and cashew nut curry

Curry de légumes
Ayurvedic cooking helps us stay healthy, because it takes into account several essential elements: food energy, seasons, combinations, flavors and use of spices, etc. Here’s a vegetable curry recipe created by France Franco for you to try out at home.

Ingredients for 4 persons
  • 200g of cauliflower
  • 200g of potatoes
  • 200g of carrots
  • 50g of onions
  • 40g of cashew nuts
  • 200g of coconut milk
  • 4g of coriander grains
  • 5g of cinnamon powder
  • 5g of curry powder
  1. Peel the carrots, potatoes and onions
  2. Prune the cauliflower tops
  3. Cut the carrots into slices and the potatoes into cubes
  4. Chop the onions and remove the coriander leaves from their stems
  5. Pre-cook the cauliflower, carrots and potatoes in a steamer basket for 15 minutes then set aside.
  6. Pre-heat pan with a little oil
  7. Add the curry, coriander seeds, cinnamon, chopped onions and cashews
  8. Stir constantly until the cashews turn slightly golden
  9. Add the carrots and potatoes and mix
  10. Add 10 cl of hot water, cover and cook over low heat for about 5 minutes
  11. Add the cauliflower and coconut milk
  12. Mix gently and simmer for about 5 minutes

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