Coconut Curry with Cashews
This original recipe was intended without meat. I experimented many times with different varieties of vegetables until I was satisfied with the combinations! Once our vegetarian went off to college we added chicken and love the protein added value. If you are looking for a vegetarian option, omit the chicken and you will have a tasty curry for everyone to enjoy. Also try adding chopped mango and/or pineapple to the curry for a more tangy flavor.
¼ cup grape seed oil
2 teaspoons cumin powder
1 teaspoon fresh ginger, peeled and minced
1 teaspoon turmeric
2 tablespoon madras curry powder
1 pound chicken breast, cut into thin one inch pieces
1 can garbanzo beans (chickpeas), drained
2 cups cauliflower florets, cut into small pieces
1 cup carrot, diced
1 cup green beans, cut into one-inch lengths
½ red pepper, thinly sliced into one-inch strips
2 cloves garlic, minced
1 teaspoon salt
1-2 cans light coconut milk, extra can if prefer a saucier curry
½ cup cashews, unsalted and coarsely chopped
½ cup fresh cilantro, minced
1. Heat oil in a wok or large skillet over a medium-low flame. Add cumin powder, ginger, curry powder and turmeric. Cook, stirring, for a few minutes or until a shade darker, but do not burn.
2. Stir chicken into spices and cook over medium-high heat until white. Stir in chickpeas, cook 1 minute.
3. Add cauliflower, carrot, green beans, red pepper, garlic and salt. Cook, stirring, for five minutes.
4. Stir in 1 can of coconut milk. Depending on your sauce preference, slowly add the second can of coconut milk until you reach the desired amount of curry sauce. Bring to a boil. Turn heat down to a simmer and stir occasionally over medium heat for 10 minutes or until the sauce has thickened and vegetables are tender.
5. Sprinkle with cashews and cilantro. Serve with brown or basmati rice.