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:
covered percent of daily need
