Main Dishes

Kale & Potato Curry w/ Cashews


2 medium potato,

1 large zucchini,

100 gr. kale de-stalked,

70 gr. cashews,

3 tbsp macadamia oil,

1 tbsp chili pepper,

1 yellow, red and green capscium,

1 medium onion chopped,

1 tsp ginger powder or 1/2 small ginger finely chopped,

1 tsp coriander,

2 tsp curry powder,

1/2 tsp turmeric,

1 cup cherry tomatoes,

1 medium head broccoli,

1 tsp sea salt,

1 tangerine juice,


1. Preheat oven to 200 degrees.

2. Peel and cut potatoes and zucchini into chunks. Place onto the baking tray with oily sheet. Spread 1 tbsp macadamia oil over them.

3. Roast them for 30-40 minutes until golden browned.

4. To make vegetable mix, chop broccoli, onions and yellow, red, green capsciums and add them into a pan, caramlize with 2 tbsp macadamia oil for 5-6 minutes.

5. To make curry sauce, in a small bowl mix coriander, curry, salt, tangerine juice, ginger and chili pepper.

6. Place kale pieces in a large pan, drizzle 1 tbsp macadamia oil, and pour 1 tbsp curry mix sauce  over them. Toss on high heat for 3-4 minutes. Set aside.

7. Pour remaining curry sauce over the vegetable mix, stir and mix well.

8. In a small pot, mix cashews with 1 tsp chili pepper and 1 tbsp water until fried.

8. Remove baking tray from the oven, let cool for 10-15 minutes.

9. Place roasted zucchini and potatoes in a plate. Add vegetable mix and kale leaves. Top with cashews.

Serve with cooked quinoa or basmati rice if desired.

10. Decorate with parsley or your favorite leaves.

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