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.
Ingredients
California Walnut Cream
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3/4 cup California walnuts
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6 tablespoons water
Thai Vegetable Curry
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3 tablespoons vegetable oil
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2 carrots, peeled and sliced 1/4-inch thick on the diagonal
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1 red onion, halved and sliced 1/4-inch thick
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1 medium red bell pepper, quartered and sliced 1/4-inch thick
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1 medium yellow bell pepper, quartered and sliced 1/4-inch thick
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1 tablespoon minced fresh ginger
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3 cloves garlic, minced
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3/4 cup coconut milk
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1/2 cup vegetable stock or broth
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1/4 cup tomato paste
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2 1/2 tablespoons Thai red curry paste
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1 1/2 tablespoons soy sauce
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1 teaspoon rice vinegar
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3 cups baby spinach
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1 cup black rice, cooked according to package directions
Garnishes
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1/4 cup chopped California walnuts, toasted
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Fresh cilantro leaves, small Thai basil sprigs, fresh lime wedges
PREPARATION
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To prepare Walnut Cream, puree walnuts and water in a small blender or food processor until light and fluffy.
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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.
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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.
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Serve over hot cooked rice and garnish with walnuts, cilantro, Thai basil and lime wedges.
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