California Walnut Curry

California Walnut Curry

DESCRIPTION

Colorful vegetables cooked in a spicy Thai red curry sauce and are flavored with a walnut cream are perfect with cooked black rice. Garnish with cilantro, Thai basil and additional walnuts for flavor and color.

Total Time
50 Mins
Serves
4
Serving Size
1/4 recipe
Meal
Course

Total Time

Prep Time
30 Mins
Cook Time
20 Mins
Total Time
50 Mins

Nutrition

Calories
680 cal
Total Fat
39 g
Saturated Fat
11 g
Polyunsaturated Fat
15.6 g
Monounsaturated Fat
9.423 g
Cholesterol
0 mg
Sodium
790 mg
Carbohydrates
67 g
Dietary Fiber
14 g
Total Sugars
7 g
Protein
16 g
Vitamin D
0 mcg
Calcium
110 mg
Iron
6 mg

Ingredients

California Walnut Cream

  • 3/4 cup California walnuts

  • 6 tablespoons water

Thai Vegetable Curry

  • 3 tablespoons vegetable oil

  • 2 carrots, peeled and sliced 1/4-inch thick on the diagonal

  • 1 red onion, halved and sliced 1/4-inch thick

  • 1 medium red bell pepper, quartered and sliced 1/4-inch thick

  • 1 medium yellow bell pepper, quartered and sliced 1/4-inch thick

  • 1 tablespoon minced fresh ginger

  • 3 cloves garlic, minced

  • 3/4 cup coconut milk

  • 1/2 cup vegetable stock or broth

  • 1/4 cup tomato paste

  • 2 1/2 tablespoons Thai red curry paste

  • 1 1/2 tablespoons soy sauce

  • 1 teaspoon rice vinegar

  • 3 cups baby spinach

  • 1 cup black rice, cooked according to package directions

Garnishes

  • 1/4 cup chopped California Walnuts, toasted

  • Fresh cilantro leaves, small Thai basil sprigs, fresh lime wedges

Preparation

  1. To prepare Walnut Cream, puree walnuts and water in a small blender or food processor until light and fluffy.

  2. To prepare vegetable curry, heat oil in a large skillet over medium heat. Add carrots and onion and cook for 10 minutes to soften, stirring occasionally. Add bell peppers and cook for 2 to 3 minutes or until crisp-tender. Stir in ginger and garlic and cook for 1 minute more.

  3. Add coconut milk, vegetable stock, tomato paste, red curry paste, soy sauce and vinegar; cook for 3 minutes more. Stir in walnut cream and spinach, cooking just until spinach is wilted.

  4. Serve over hot cooked rice and garnish with walnuts, cilantro, Thai basil and lime wedges.