Not exact matches
I'm pretty obsessed with their Sri Lankan
curry with roasted lime
cashews, pea basmati rice and
coconut tomato sambal, it's heaven!
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups
coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6
cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or
cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1
curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or
cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4
curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick
coconut milk, recipe here
These Thai
coconut curry cashews are blended with
coconut chips and are then coated in an irresistible blend of red
curry paste and spices.
Satay chicken strips, carrots, bean sprouts,
coconut curry noodles and lettuce leaves with three delicious spicy Thai sauces — peanut, sweet red chili and tamarind -
cashew.»
For a
curry lover like myself, here are some pantry staples that are always in my kitchen (and I've linked them to my favorites, not sponsored at all, just the brands I buy at the store or online): red and green
curry paste,
coconut milk,
cashew milk,
coconut oil, and ghee.
The dinner «box» pictured featured raw parsnip rice, creamy
coconut vegetable
curry, marinated broccoli and apple salad, a red cabbage salad with sultanas and raw
cashews.
This
curry definitely had quite a bit more sauce than some of my other chicken dishes (like the spicy
cashew coconut chicken) but I don't remember it being soupy... If you'd like the sauce a bit thicker next time you can always either reduce the amount of water or simmer it uncovered before you add the
coconut milk.
Korma is a South Asian
curry made with vegetables or meat, simmered in a creamy sauce made of yogurt, cream,
cashew nut / almond paste or
coconut milk.
Baked apples with
coconut cream Banana ice cream Black bean and kidney bean chilli Carrot, orange and cashew salad Classic carrot cake Coconut Thai curry with chickpeas Easy avocado chocolate mousse Key lime pie Lentil, zucchini and mint salad Mexican quinoa bowl Oaty smoothie Stuffed Cremini mushrooms Sweet potato brownies Sweet potato pancakes Warm winter salad Zucchini noodles with Avocad
coconut cream Banana ice cream Black bean and kidney bean chilli Carrot, orange and
cashew salad Classic carrot cake
Coconut Thai curry with chickpeas Easy avocado chocolate mousse Key lime pie Lentil, zucchini and mint salad Mexican quinoa bowl Oaty smoothie Stuffed Cremini mushrooms Sweet potato brownies Sweet potato pancakes Warm winter salad Zucchini noodles with Avocad
Coconut Thai
curry with chickpeas Easy avocado chocolate mousse Key lime pie Lentil, zucchini and mint salad Mexican quinoa bowl Oaty smoothie Stuffed Cremini mushrooms Sweet potato brownies Sweet potato pancakes Warm winter salad Zucchini noodles with Avocado pesto
Spoon the
curry into bowls, garnish with roasted
cashew nuts and serve with the rice, and (optional) garlic rotis and tomato and
coconut sambal.
Vegan, creamy
coconut curry with zucchini and chickpeas and topped with crunchy, roasted
cashews.
8 ounces udon or rice noodles 2 tablespoons vegetable or
coconut oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red
curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 - ounce) cans
coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice Toppings: Chopped fresh basil or cilantro, toasted
cashews, lime wedge
I've done a few creamy, tomatoey Indian
curries at this point using
cashews or
coconut milk for the creamy part.
Ingredients: organic
cashews, organic raisins, organic
coconut nectar, organic
coconut, organic
curry, sea salt, organic cayenne.
Depending what you're having, sometimes the best topping is the Coast -
curry cashews with
coconut and raisins, sometimes it's the spicy Baha, pumpkin seeds with cilantro and lime.
Filed Under: Anjana's Recipes, Chicken,
Curries & Sides, Indian Tagged With:
cashew nuts, chicken
curry, chicken korma, chicken mushroom
curry, chicken mushroom korma, cilantro,
coconut milk, Indian, korma, mild
curry, mushroom, mushroom korma, potatoes
I love
cashew cream and have used in interchangably with
coconut milk in some recipes, though not in a
curry like this one.
A spring roll wrapper crisped and perfectly puffed in the microwave forms the adorable edible bowl for this delectable Thai - influenced layering of fresh ingredients: limas cooked in
coconut water; onion, eggplant, and garlic in a creamy peanut butter - red
curry paste sauce with a hint of Thai basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent, Chili - Mayo, chopped
cashews or peanuts, and a sprig of Thai Basil.
This includes beetroot, coriander,
coconut, cream,
curry leaves, chillis, jalapeno, paprika, garlic, horseradish, kaffir lime leaves, limes, lemongrass, lemon, mint, almonds, peanuts,
cashews, onions, orange, sultanas, oregano, parsley, sugar, sea salt, honey, tomatoes, vinegar, yogurt and more.
This vegan korma is made with fresh vegetables and chickpeas, simmered in an Indian - inspired
coconut curry sauce and topped with roasted
cashews and fresh cilantro.
This vegan korma is made with fresh vegetables and chickpeas, simmered in an Indian
curry coconut sauce and topped with roasted
cashews and fresh cilantro.
Add tomato sauce,
curry powder, garam masala,
coconut milk, sweet potatoes and
cashews.
Warm Almond Garlic + Parsnip Soup by Green Kitchen Stories Spring Greens Salad with Garlic Sauce by Faring Well Grilled Sweet Potato Burrito Bowls with Cumin Garlic Sauce by The First Mess Garlic + Spice Market Carrots with Tahini Yogurt by Dolly and Oatmeal Sea Salt Beet Fries with Garlic
Cashew Cream Dipping Sauce by Dishing Up the Dirt Garlicky Kale Salad with Crispy Chickpeas by Minimalist Baker Roasted Garlic and Parsnip Gravy from Whole Foods Market Za'atar Sweet Potatoes + Garlicky Kale from OPP Cookbook (via) Epicurious Polenta Tart with Garlicky White Bean Spread + Roasted Cherry Tomatoes from The Full Helping Tandoori Cauliflower Roast with Garlic - Cilantro Yogurt Sauce from Blissful Basil
Curried Tomato +
Coconut Soup with Garlic Chickpeas from Homespun Capers Roasted Cauliflower + Garlic Dip with Toasted Pepitas from Brooklyn Supper Simple Patatas Bravas with Spicy Garlic Aioli from With Food and Love Grilled Portobello Mushrooms with Garlic Sauce from Vegan Richa Tender Green Vegetables + Rice with Miso Garlic Dressing from Good Eatings Creamy Garlic + Thyme Mushrooms from Deliciously Ella Roasted Beet Salad with Creamy Lemon Garlic Dressing from Happy Hearted Kitchen Garlic Roasted Radishes with Meyer Lemon from Yum Universe Roasted Garlic Baba Ganoush from Jessi's Kitchen Pink Roasted Garlic + Cauliflower Soup from One Green Planet
2 onions, finely chopped 5 cloves of garlic, finely chopped 4 peppers, I used one each green, red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of fresh button mushrooms, sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated
coconut, NOT SWEETENED 1/4 cup raw
cashews 1 - 2 Tbsp
curry powder (start slow then add more to taste) a few dashes of cayenne pepper
30 - Minute Marinara Sauce (gf) Avocado Edamame Potstickers Avocado and Spicy Chickpea Cucumber Bites (gf) Beer - battered Brussels Sprouts Beer - Marinated Baked Sweet Potato Fries Beet Fried Rice (gf) BBQ Jackfruit Stuffed Baked Potato (gf) Brussels Sprout Gratin Brussels Sprouts with Shallots and Tofu Bacon (gf) Brussels Sprout Tater Tots (gf) Buffalo Tofu Sliders Burst Cherry Tomato Sauce (gf) Chimichurri Brussels Sprouts (gf) Charred Jalapeno Lemon Hummus (gf) Creamy Roasted Garlic Mashed Potatoes (gf)
Curried Lentil Dip (gf) Edamame Hummus (gf) Everything Bagel Hummus (gf) Garlic Habanero White Bean Dip (gf) Harvest Carrot and Ginger Hummus (gf) Harvest Carrot and Ginger Spring Rolls (gf) Hot Spinach Artichoke Dip (gf) Jackfruit «Carnitas» (gf) Jamaican Jerk Cranberry - Blackberry Sauce (gf) Kale Spanakopita Loaded Smashed Potatoes with
Cashew Cream and «Bacon» Bits (gf) Mango Curry Hummus (gf) Pine Nut and Olive Tapenade Stuffed Dates (gf) Pumpkin Garlic Knots Pumpkin Pretzel Bites Ratatouille Garlic Bread Roasted Brussels Sprouts with Pomegranate Glaze and Pumpkin Seeds (gf) Roasted Red Pepper White Bean Hummus (gf) Sticky Sesame Cauliflower (gf) Swiss Chard Hummus (gf) Teriyaki - Glazed Sweet Potatoes Thai Green Curry Guacamole (gf) Thai Red Curry
Coconut Bacon (gf) Thai Peanut Cauliflower Wings Warm Caramelized Onion and Kale Dip (gf)
I have used homemade
cashew cream in this
curry rather than using double cream or
coconut milk or
coconut cream but for whatever reason my husband was convinced that I did use
coconut.
1/3 cup raw
cashews 3/4 cup water 2 tsp extra virgin olive oil 1 medium onion, diced 1 large head cauliflower, cut into 1 - inch pieces 1 14 - oz can light
coconut milk 2 tbsp
curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp evaporated cane sugar 1/4 tsp ground cinnamon 1/4 cup chopped fresh cilantro Salt
Add the cauliflower,
coconut milk, strained
cashew milk,
curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed.
Almond pulp can be stored in the fridge for up to 4 days, and can also be used for many other dishes like these Chocolate Peanut Truffle Balls,
Cashew Coconut Truffles, and
Curried Cauliflower Pizza.
With chicken for protein, creamy
coconut milk, your choice of
curry powder (and you can change up this recipe simply by experimenting with a new
curry powder), a little fresh jalapeño for spice, some dried basil and
cashews, this is the kind of meal I love to make any day of the week.
Typically I make Thai
curries with
coconut milk, but today I'm featuring Silk's new creamy
cashew milk!!
Not to be forgotten, there are wonderful snacks and desserts like
Curried Almonds;
Coconut -
Cashew Bars; Chocolate - Hazelnut Truffles; and Lemon Soufflé Pudding, just to name a few.
Ingredients: butternut squash, onion, apples, pumpkin, bone broth,
cashew milk or
coconut milk, salt,
curry powder, pepper, cinnamon.
1 tablespoon
coconut oil 1 yellow onion, diced Pinch of salt 8 carrots, peeled and chopped into 1 / 2 - inch chunks 1 sweet potato, peeled and cut into1 / 2 - inch cubes 3 cups vegetable stock 2 tablespoons green or red
curry paste 2 teaspoons yellow
curry powder Salt and black pepper, freshly ground (to taste) Juice of 1 lime 14 - ounce can of
coconut milk Toasted
cashew bits, to garnish Cilantro, to garnish
I decided to go one step even easier — and just set out bowls of ingredients and let everyone make their own
curry: rotisserie chicken, unsweetened
coconut, roasted
cashews, blanched carrots and red potatoes.
It has all of my favorite spices (
curry, coriander, cumin, and fresh ginger) plus
coconut milk and
cashews to make it creamy.
It's made up of five organic ingredients (
cashews, sesame seeds,
coconut sugar,
curry powder, salt) and works as a spread or drizzle.