Cashew and Carrot Curry

Cashew and Carrot Curry

Ingredients

  • 800 g carrots
  • 1 onion
  • 50 ml colza oil
  • 150 g cashew nuts, roasted without salt
  • 3 tablespoons curry powder
  • 20 g fresh ginger
  • 400 ml orange juice
  • 400 ml coconut milk
  • 400 g potatoes that become fluffy when cooked
  • Salt and pepper
  • Fresh parsley

Method

1. Peel the onion and carrots, chop finely and fry them in a pot with the oil.

2. Scatter most of the cashew nuts over the fried vegetables. Put the rest of the nuts to one side.

3. Add the curry powder and ginger, also finely chopped.

4. Heat the curry up and deglaze it with orange juice.

5. Peel the potatoes, chop them into small pieces and add them, together with the coconut milk, and stir the mixture well. Leave to simmer on a medium heat until the carrots and potatoes have reached the desired texture.

6. Blend to a fine consistency with a hand blender and season to taste using salt and pepper.

7. Serve garnished with the remaining cashew nuts and leaves of parsley.

 

Nutritions

  • Kcal
  • 516
  • 26 %
  • Fats
  • 32 g
  • 46 %
  • Carbs
  • 45 g
  • 17 %
  • Protein
  • 12 g
  • 24 %
  • Sat. fat
  • 5 g
  • 25 %

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