California Walnut Curry

By California Walnuts
Total Time
50 Mins
Serves
4
Serving Size
1/4 recipe
Meal
Dinner Lunch
Course
Main

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.

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