Green Bean Curry with Peas and Cashews

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Green Bean Curry with Peas and Cashews could be an awesome recipe to try. One serving contains 352 calories, 12g of protein, and 17g of fat. For $1.48 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a rather inexpensive recipe for fans of Indian food. 1307 people were glad they tried this recipe. Head to the store and pick up roasted cashews, green beans, raisins, and a few other things to make it today. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a great spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Green Curry Stir-Fry with Cashews, Thai Fish Green Curry with Asparagus and Peas, and Easy Green Curry With Chicken, Bell Pepper, and Sugar Snap Peas.

Servings: 4

 

Ingredients:

2 Tbs. mild Indian curry paste, such as Patak's

4 cups frozen green beans

2 cups frozen peas

½ cup raisins

1 cup coarsely chopped roasted unsalted cashews

Equipment:

measuring cup

frying pan

Cooking instruction summary:

1. Place raisins in measuring cup, and cover with enough boiling water to make 1 cup. Let stand 5 minutes. Drain, and reserve liquid.2. Combine curry paste with 1/4 cup raisin-soaking liquid in large skillet. Cook 1 minute over medium-high heat, or until curry paste darkens and becomes fragrant.3. Add green beans, raisins, and remaining raisin-soaking liquid; cover skillet, and cook 2 minutes. Add peas, stir to coat vegetables with liquid, cover, and cook 2 minutes more, or until peas are mostly defrosted. Season with salt and pepper, if desired, and cook 3 to 4 minutes more, uncovered, or until skillet is dry and vegetables are bright green and tender. Serve sprinkled with cashews.

 

Step by step:


1. Place raisins in measuring cup, and cover with enough boiling water to make 1 cup.

2. Let stand 5 minutes.

3. Drain, and reserve liquid.

4. Combine curry paste with 1/4 cup raisin-soaking liquid in large skillet. Cook 1 minute over medium-high heat, or until curry paste darkens and becomes fragrant.

5. Add green beans, raisins, and remaining raisin-soaking liquid; cover skillet, and cook 2 minutes. 

6. Add peas, stir to coat vegetables with liquid, cover, and cook 2 minutes more, or until peas are mostly defrosted. Season with salt and pepper, if desired, and cook 3 to 4 minutes more, uncovered, or until skillet is dry and vegetables are bright green and tender.

7. Serve sprinkled with cashews.


Nutrition Information:

Quickview
351k Calories
11g Protein
17g Total Fat
44g Carbs
87% Health Score
Limit These
Calories
351k
18%

Fat
17g
26%

  Saturated Fat
3g
22%

Carbohydrates
44g
15%

  Sugar
9g
11%

Cholesterol
0.0mg
0%

Sodium
20mg
1%

Get Enough Of These
Protein
11g
24%

Vitamin C
44mg
53%

Copper
1mg
51%

Vitamin A
2494IU
50%

Vitamin K
45µg
44%

Manganese
0.87mg
43%

Fiber
9g
37%

Magnesium
145mg
36%

Phosphorus
301mg
30%

Iron
4mg
27%

Folate
107µg
27%

Vitamin B1
0.37mg
25%

Potassium
752mg
21%

Zinc
3mg
21%

Vitamin B6
0.4mg
20%

Vitamin B2
0.31mg
18%

Vitamin B3
3mg
15%

Calcium
89mg
9%

Selenium
6µg
9%

Vitamin B5
0.75mg
7%

Vitamin E
0.86mg
6%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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