nutritional information

Per 1-cup serving:

  • Calories: 277
  • Protein: 9 g
  • Total Fat: 14 g
  • Saturated Fat: 3 g
  • Carbohydrates: 37 g
  • Cholesterol: 0 mg
  • Sodium: 483 mg
  • Fiber: 6 g
  • Sugar: 19 g
Vegan

Green Curry Stir-Fry with Cashews

Green Curry Stir-Fry with Cashews

Serves 4

30 minutes or fewer

Cashews are a classic in stir-fries. Here, they’re sprinkled over a medley of mushrooms and green beans.
  • 1 Tbs. peanut oil
  • ½ cup thinly sliced onion
  • 1 12-oz. pkg. sliced mushrooms
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. minced fresh ginger
  • 1 lb. green beans, cut into thirds
  • ½ cup golden raisins
  • 2 Tbs. light coconut milk
  • 1½ Tbs. green curry paste
  • 1 Tbs. lemon juice
  • 1 Tbs. low-sodium tamari sauce
  • ½ cup roasted salted cashews, coarsely chopped
  • ¼ cup chopped cilantro

1. Heat oil in large skillet over medium-high heat. Add onion and mushrooms, and season with salt, if desired. Cover, and cook 6 minutes, or until mushrooms begin to brown.

2. Uncover pan, stir in garlic and ginger, and sauté 2 minutes. Add green beans and raisins, and stir-fry 3 minutes.

3. Whisk together coconut milk, curry paste, lemon juice, and tamari in small bowl. Add curry mixture to skillet. Reduce heat to medium-low, and simmer 2 minutes, or until sauce has thickened. Garnish with cashews and cilantro.

April/May 2014 p.75

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comments

Not bad, nice little kick with the green curry. Will try it out with Jilary's variation next.

Carmelina - 2014-04-07 00:29:08

Just made this tonight and it's wonderful. Thanks VT for simple, delicious recipes like this!

Amy - 2014-04-06 22:59:53

Dinner?

Hunny - 2014-04-04 18:30:19

I made this recipe this weekend and I doubled it to have enough servings. I made a few minor changes such as using coconut oil instead of peanut, 1/2 green beans and 1/2 snow peas and I replaced the raisins with dried cranberries. This is definitely a stir-fry and less of a curry. It's very good and the dried cranberries and cashews are wonderful with it! I was really hoping for more of a coconut curry flavor, but as a stir-fry I would recommend this recipe and make it again. I served this with madagascar pink rice and it's very filling.

Jilary - 2014-04-03 01:29:28