Cashew, Coconut, and Squash Curry

Name: Cashew, Coconut, and Squash Curry
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 411 grams can coconut milk; 1 cinnamon stick (2 1/2 in.); 4 servings Steamed basmati rice; 1 teaspoon cumin seeds; 20 fresh curry leaves* or 6 dried bay leaves; 1 teaspoon About kosher salt, divided; 1 Tbsp lemon juice; 1 onion, halved and cut into half-moons; 237 milliliters salted roasted cashews; 1 or 2 red or green serrano chiles, minced; 1 teaspoon turmeric; 3 Tbsps vegetable oil, divided

The recipe Cashew, Coconut, and Squash Curry is ready in approximately 50 minutes and is definitely an amazing gluten free and vegan option for lovers of Indian food. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 14g of protein, 52g of fat, and a total of 768 calories. 1 person found this recipe to be flavorful and satisfying. A mixture of onion, cumin seeds, curry leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Sprinkle squash with 1/2 tsp. salt.

Ingredients you will need

Squash

Salt

Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the squash in oil, turning once, 6 to 8 minutes; reduce heat if squash starts getting dark.

Ingredients you will need

Squash

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a bowl and repeat with 1 tbsp. oil and remaining squash.

Ingredients you will need

Squash

Cooking Oil

Equipment you will use

Bowl

Meanwhile, heat remaining 1 tbsp. oil in another large frying pan over medium heat. Cook onion, stirring occasionally, until deep golden, 12 to 15 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Transfer half to the nonstick frying pan and reserve other half in a bowl.

Equipment you will use

Frying Pan

Bowl

Add chiles, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes.

Ingredients you will need

Curry Leaves

Cinnamon

Chili Pepper

Onion

Equipment you will use

Frying Pan

Add turmeric, cumin, and remaining 1/2 tsp. salt and cook, stirring, until spices are fragrant, about 1 minute.

Ingredients you will need

Turmeric

Spices

Cumin

Salt

Return squash to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until squash is tender, 5 to 10 minutes. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.

Ingredients you will need

Coconut Milk

Lemon Juice

Cashews

Squash

Curry Powder

Onion

Rice

Salt

Equipment you will use

Frying Pan

*Kabocha peels are edible. Find curry leaves in Indian markets.

Ingredients you will need

Curry Leaves

Kabocha Squash

Equipment

Frying Pan

Bowl

Ingredients

Servings:

411grams

can coconut milk 1

cinnamon stick (2 1/2 in.)4servings

Steamed basmati rice 1teaspoon

cumin seeds 20

fresh curry leaves* or 6 dried bay leaves 1teaspoon

About kosher salt, divided 1Tbsp

lemon juice 1

onion, halved and cut into half-moons 237milliliters

salted roasted cashews 1

or 2 red or green serrano chiles, minced 1teaspoon

turmeric 3Tbsps

vegetable oil, divided

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.