Vegetarian Recipes - Corn and Cashew Nut Curry Recipe

Ingredients

• 30ml/2 tbsp vegetable oil

• 4 shallots, chopped

• 90g/scant 1 cup cashew nuts

• 5ml/1 tsp red curry paste

• 400g/14oz potatoes, peeled and cut into chunks

• lemon grass stalk, finely chopped

• 200g/7oz can chopped tomatoes

• 600ml/2 1/2 cups boiling water

• 200g/7oz/generous 1 cup drained canned whole kernel corn

• 4 celery sticks, sliced

• 2 kaffir lime leaves, central rib removed, rolled into cylinders and thinly sliced

• 15ml/1 tbsp tomato ketchup 15ml/1 tbsp light soy sauce

• 5ml/1 tsp palm sugar (jaggery) or light muscovado (brown) sugar

• 4 spring onions (scallions), thinly sliced

• small bunch fresh basil, chopped

Serves 4

---

Method:

1. Heat the oil in a wok. Add the shallots and stir-fry over a medium heat for 2-3 minutes, until softened. Add the cashew nuts and stir-fry for a few minutes until they are golden.

2. Stir in the red curry paste. Stir-fry for 1 minute, then add the potatoes, lemon grass, tomatoes and boiling water.

3. Bring back to the boil, then reduce the heat to low, cover and simmer gently for 15-20 minutes, or until the potatoes are tender when tested with the tip of a knife.

4. Stir the corn, celery, lime leaves, ketchup, soy sauce, sugar  and spring onions into the wok.

5. Simmer for a further 5 minutes, until heated through, then spoon into warmed serving bowls. Sprinkle with the sliced spring onions and basil and serve.

Note: This is a substantial curry, thanks largely to the potatoes and corn kernels, which makes it a great Hinter dish. It is deliciously aromatic, but, as the spices are added in relatively small amounts, the resulting favor is fairly mild.