Mild vegan curry recipe
In a blender, combine cashews with 3/4 cup water and blend until smooth. Set aside.
In large skillet, heat the oil over medium heat. Add the onion and sauté for 5 minutes...add garlic and ginger for another 60 seconds. Stir in the potatoes, carrots, bell pepper, tomato, curry powder and salt. Sauté for 5 more minutes.
Stir in the cashews cream and peas. Reduce the heat to medium-low and cover the skillet with a lid. Simmer, covered, over medium heat for 20 minutes or until the potatoes are fork tender. Stir every 5 minutes throughout the cooking process. If mixture starts to dry out, reduce the heat and add a splash of water.
Serve over a bed of rice. Sprinkle with cilantro leaves and toasted cashews if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 201 | ||
Calories from Fat: 106 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 283.3mg | 10 % | |
Potassium 474.6mg | 12 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 16g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 201
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