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Cashew Curry

  • 1/2 cup quinoa (well washed)
  • 1 cup water
  • 1/2 cup AFN’s Classic Cashew Butter
  • 2 tablespoons curry paste any kind (red is best!)
  • 1 cup canned diced tomatoes with juice
  • Juice of 1 lime
  • 1/3 cup fresh cilantro leaves
  • 1 large (or two small) bunches 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 soy sauce (or gluten-free tamari)
  • 1/4 cup water
  • Chopped toasted cashews (for garnish)
  1. Prepare quinoa as instructed by its package.
  2. 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.
  3. 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.
  4. 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.
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