Curry With Mushrooms and Cashews

Curries are a great idea for those cold chilly nights which we are having in Australia at the moment.

There are many different variations of a curry, and curry is a term used to describe a dish that has spices in it, and especially used in Indian/Asian recipes, but also used in Mexico.

Some of the distinctive spices that often get used in a curry include turmeric, cumin, chili, ginger and coriander.

The good thing about curries is that you can vary the amount of spices you put in them and therefore make it as hot and spicy as you like it.  Some people will put a lot of chili in it to give it a hotter flavour, whereas other people cannot tolerate a very "hot" dish, so would put less spices in it.

It is very difficult to fail when making a curry as it can be varied so much by using different, and more or less spices.

There are green and red curries, amongst others, and this recipe is a "green" curry. 

Another good thing about curries is that if you are in a hurry, you can always just use a powdered curry, or curry paste which you can buy in a jar from any supermarket nowadays.

I prefer generally to put my own spices in though I always keep a jar of red and green curry paste in the fridge if I am stuck for something to make - it even goes well with just plain noodles which I have often done if I am on my own.

This recipe is a vegetarian one, and in this instance I have used a jar of green curry paste.  It is an easy, healthy recipe, and the addition of the salted cashews give it an extra enjoyable taste.

It is quick to prepare, and you could add more vegetables if you require, or want to bulk up the meal a bit more.

I have served it here with the left overs of a pie which was not vegetarian.

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Makes: 2 servings

¼ cup onions, thinly sliced
185 g mushrooms, sliced
½ clove garlic, crushed
½ tsp ginger, grated
250 g green beans, cut into three
¼ cup raisins
1 tbsp light coconut milk
1 tbs green curry paste, or adjust to taste
½ tbsp lemon juice
½ tbsp tamari sauce, or substitute soy
¼ cup roasted salted cashews, chopped
¼ cup coriander, chopped (optional)

Chop the green beans into halves or quarters, and cut the onions and mushrooms.

Heat the oil in a wok over medium-high heat.  Add the onion and after a minute or so, also add the mushrooms.

Cover and cook this for about 6 minutes in total, or until the mushrooms begin to brown.

Stir in the garlic and ginger, and saute this for about 2 minutes.

Add the green beans, raisins, and stir fry them for about 3 minutes.

Mix the coconut milk, curry paste, and lemon juice together, then add this to the wok.

Add the Tamari and simmer on a medium-low heat for about 2 minutes, or until the sauce has thickened.

Sprinkle the cashews and the coriander on top of this.  My home grown coriander had been eaten by worms, so I could not do this step in this instance, as I normally would do!

Serve with almost anything else you wish! If you want rice with it, add a bit more liquid coconut milk to the recipe so there is more gravy.  This gravy will then soak into the plain rice, giving it a lovely flavour.

Serve at once, and it is generally even tastier the next day after the flavours have soaked right through everything.


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