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
Prep Time
30 Mins
Cook Time
20 Mins
Total Time
50 Mins
Nutrition
Calories
680
Total Fat
39
Saturated Fat
11
Polyunsaturated Fat
15.6
Monounsaturated Fat
9.423
Cholesterol
0
Sodium
790
Carbohydrates
67
Dietary Fiber
14
Total Sugars
7
Protein
16
Vitamin D
0
Calcium
110
Iron
6
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
- To prepare Walnut Cream, puree walnuts and water in a small blender or food processor until light and fluffy.
- 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.
- 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.
- Serve over hot cooked rice and garnish with walnuts, cilantro, Thai basil and lime wedges.