Thursday, May 5, 2011

Apple Cashew Curry With Coconut Rice

This is one of my favourite dishes... vegan friendly too!

1 cup jasmine rice
1 can coconut milk
3 fresh lime slices
1/2 can baby corn
1 granny smith apple sliced
olive oil
2 tablespoons red curry paste
garlic powder
onion powder
2 tablespoons brown sugar
1 tablespoon fresh chopped ginger

1. Cook the rice with half water and half coconut milk.

2. Heat olive oil in frying pan. Add cashews, broccoli, apple slices, and corn.

3. Slowly stir in remaining coconut milk. Add ginger, red curry paste, brown sugar, cilantro and squeeze 2 of the lime wedges in. Add cumin, salt, garlic powder, and onion powder to taste. You might even want to add more curry paste depending on how strong you like it!

4. Let simmer until flavours are well blended. Serve rice separate from curry and topped with a cilantro twig and lime slice!

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