in Recipes

Curry vegetables with cashews

updated

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Ingredients for 3 servings:

  • 2 carrots
  • 1 zucchini
  • 3 spring onions
  • ½ cup crème fraîche
  • some cashew nuts
  • 1 tsp, heaped vegetable stock
  • 300 ml water
  • some salt and pepper
  • curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the vegetables. Quarter and finely chop the zucchini. Thinly slice the carrots and spring onions. Heat a little oil in a pan and sauté the vegetables for about 15 minutes, seasoning with salt and pepper occasionally. Then add the water with a teaspoon of vegetable stock and let everything simmer uncovered for about 10 minutes. Meanwhile, fry the cashews in the pan without oil. Add the crème fraîche and season generously with curry. Simmer briefly, then stir in the cashews. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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