Cause Coconut Cashew Curry That's Why
Sweet and savory get cozy with plant-based meat in this classic curry made daring. With fine cashews, coconut cream and tasteful heat, you’ll be strolling down the Brick Lane in your mind.
Sweet and savory get cozy with plant-based meat in this classic curry made daring. With fine cashews, coconut cream and tasteful heat, you’ll be strolling down the Brick Lane in your mind.
- 1 8oz pouch of Original Daring Pieces
- 2 tbs coconut oil
- 1 medium onion, julienned
- 1 red bell pepper, seeded and thinly sliced
- 2 large garlic cloves, finely chopped
- ½ tbs peeled fresh ginger, finely chopped
- 2 ½ tbs red curry paste or powder
- 1 tsp Himalayan pink salt
- 2 cups chicken broth
- ½ cup roasted or raw cashews
- 1 cup unsweetened coconut cream
- Chopped cilantro, for garnish
- Chopped cashews, for garnish
- Sliced red Thai chilies, for garnish (optional)
- Basmati or Jasmine rice, for serving
- Naan bread, for serving (optional)
Chef's note:
The curry, without the coconut cream and cashews, can be made up to 5 days ahead. Cool, uncovered, then refrigerate in a sealed container. Reheat over low heat before stirring in coconut cream and ground cashews. You can also substitute cauliflower rice or zucchini noodles for the rice. For a milder heat use yellow curry or for a spicier heat, use green curry and add sliced red or green Thai chilies at the end for garnish.
Step 1
Heat coconut oil in a 5-6 quart wide heavy pot over moderately low heat. Add onions, red bell pepper, garlic, ginger and cook, stirring, until softened, about 5 minutes. Add curry paste/powder with the salt and cook, stirring occasionally, for 2 minutes.
Step 2
Add Original pieces and cook, stirring to coat, for 2 minutes. Add chicken broth and bring to a simmer, then simmer gently while stirring occasionally, until Original pieces are cooked through, about 7 minutes.
Step 3
Just before serving, pulse the cashews in a food processor or blender until finely ground. Add cashews to the curry along with the coconut cream, and simmer gently, uncovered until sauce is thickened, about 5 minutes.
Step 4
Serve the Coconut Cashew Curry over rice, sprinkled with fresh cilantro, chopped cashews and sliced chilies and a side of naan bread (if desired).