nutritional information

Per 1 1/2-cup serving:

  • Calories: 383
  • Protein: 11 g
  • Total Fat: 18 g
  • Saturated Fat: 3 g
  • Carbohydrates: 46 g
  • Cholesterol: 0 mg
  • Sodium: 176 mg
  • Fiber: 10 g
  • Sugar: 20 g
Vegan Gluten-Free

Green Bean Curry with Peas and Cashews

Green Bean Curry with Peas and Cashews

Serves 4

30 minutes or fewer

Frozen green beans and peas are simmered and then sautéed with a prepared Indian curry paste for a spicy dish that can be served on its own or with warmed naan bread or steamed rice.
  • ½ cup raisins
  • 2 Tbs. mild Indian curry paste, such as Patak’s
  • 4 cups frozen green beans
  • 2 cups frozen peas
  • 1 cup coarsely chopped roasted unsalted cashews

1. Place raisins in measuring cup, and cover with enough boiling water to make 1 cup. Let stand 5 minutes. Drain, and reserve liquid.

2. Combine curry paste with 1/4 cup raisin-soaking liquid in large skillet. Cook 1 minute over medium-high heat, or until curry paste darkens and becomes fragrant.

3. Add green beans, raisins, and remaining raisin-soaking liquid; cover skillet, and cook 2 minutes. Add peas, stir to coat vegetables with liquid, cover, and cook 2 minutes more, or until peas are mostly defrosted. Season with salt and pepper, if desired, and cook 3 to 4 minutes more, uncovered, or until skillet is dry and vegetables are bright green and tender. Serve sprinkled with cashews.

January/February 2014 p.36

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comments

Delicious! I added one can of fire roasted tomatoes and served over brown rice.

jen - 2014-03-20 04:15:46

Sounds good....

Cyndy - 2014-02-20 04:37:41

Looks great

Larry Park - 2014-02-20 03:48:46

veggie recipes

joyce - 2014-02-09 17:42:14

Has anyone tried this with dried cranberries instead of raisins? I have a bunch of cranberries that I need to eat and I was hoping it might work...

Carly - 2014-01-31 04:17:19

Really really good and fast. I substituted peanuts for the cashews.

Mike Rollinson - 2014-01-25 19:45:53