Main Dishes

Kale & Potato Curry w/ Cashews

Ingredients:

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,

Method:

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.

You Might Also Like

No Comments

Leave a Reply