CASHEW CURRY RECIPE - BBC GOOD FOOD
This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander
Provided by Joe Wicks
Categories Lunch
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 3
Number Of Ingredients 14
Steps:
- Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
- Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
- Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
- Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
- Scatter with the coriander leaves and serve with the greens.
Nutrition Facts : Calories 508 calories, FatContent 22 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 4 grams fiber, ProteinContent 58 grams protein, SodiumContent 0.7 milligram of sodium
COCONUT BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING
Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Provided by Tara Parker-Pope
Total Time 2 hours
Yield 8 servings
Number Of Ingredients 12
Steps:
- To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
- Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
- Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
- Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
- Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
- Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
- Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
Nutrition Facts : @context http//schema.org, Calories 154, UnsaturatedFatContent 3 grams, CarbohydrateContent 21 grams, FatContent 7 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 701 milligrams, SugarContent 8 grams
More about "coconut cashew cookies recipes"
CASHEW CURRY RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Lunch
Calories 508 calories per serving
- Scatter with the coriander leaves and serve with the greens.
COCONUT BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 154 per serving
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
CASHEW CURRY RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Lunch
Calories 508 calories per serving
- Scatter with the coriander leaves and serve with the greens.
COCONUT BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 154 per serving
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
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