Cashew Curry
Cooks in 45 minutes by using a wok or frying pan, a wooden spoon and these ingredients:
½ lb. whole cashews
2 Tbsp. olive oil
5 shallots, thinly sliced
5 curry leaves
2″ piece of lemongrass or zest of one lemon
1 Tbsp. coriander
½ tsp. turmeric
½ tsp. salt
2 chiles, thinly sliced
2 cloves garlic, minced
2 slices ginger
15 oz. unsweetened coconut milk
2 Tbsp. cilantro, chopped
Sauté the shallots in the oil, stirring occasionally, until golden, about ten mins. Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes. Add remaining ingredients and simmer until thickened, another 5-10 min’s. Remove curry leaves and serve, with diabetic rice or brown rice.
Recipe submitted by Linda Miller
www.diabeticcookbooks.org