I really like spicy curries with a lot of fresh vegetables. When I came across the recipe for a Cashew Curry on the beautiful 101 cookbooks site, I made it immediately. It’s simple, it’s yum and you can swap the vegetables with the ones you have at hand.

I’ve slightly changed the recipe, as I am not a big fan of tofu and I didn’t have any cashew nuts. I am sure it will be even better with the nuts, so make sure you try it.

Chicken, Cauliflower and Bean Curry.

Serves: 2 – 3
Source: Based on 101 cookbooks

Ingredients:

250 g chicken breast filet
1 tsp canola oil
250 ml coconut milk
2 tsps curry powder, mild
1/2 tsp salt
1/2 red onion
1 clove of garlic
75 ml water
250 g cauliflower
200 g green beans

Directions:

  1. Dice chicken breast filet and red onion. Finely chop garlic. Cut cauliflower into tiny florets and cut green beans into 3 cm segments.
  2. Heat canola oil in a large saucepan or wok and stir fry chicken breast for about 4 – 5 minutes. Set aside and wipe out the saucepan or wok.
  3. In the same saucepan or wok bring half the coconut milk to simmer. Whisk in curry powder and salt, working out any lumps.
  4. Stir in red onion and garlic and cook for 1 minute.
  5. Stir in remaining coconut milk and water and add cauliflower and green beans.
  6. Cover and simmer for about 2 minutes.
  7. Add chicken breast filet and cook for another minute.
  8. Serve with rice or pita bread.

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