Corn and Cashew Nut Curry

I've been quite busy exploring all sorts of seeds and nuts recipes of late and have been discovering how delicious some of these dishes can be. This is part of my effort to get my family into a healthier eating mode. This Corn and Cashew Nut Curry is one of those I came across which I thought was really delicious and satisfying. 

Corn, cashew nuts, potatoes and celery are stewed in a mildly spicy tomato-based curry. The cashew and corn gives a nice crunch while the potatoes make it more "meaty". The use of herbs such as lemongrass, kaffir lime leaves, spring onions and basil makes it extremely fragrant and aromatic.

Because so little curry paste is used, it isn't spicy and even my kids enjoyed this very much - they loved the crunchy cashew nuts. It goes great with rice and is great as a side dish.

Corn and Cashew Nut Curry
Recipe from 160 Chinese Wok & Stir-fry Recipes by Jenni Fleetwood

Ingredients

• 2 tbsp vegetable oil
• 4 shallots, chopped
• 90 g or 1 cup cashew nuts
• 1 tsp red curry paste
• 400 g potatoes, peeled and cut into chunks
• 1 lemon grass stalk, finely chopped (I cut into 1 inch long parts)
• 200 g chopped tomatoes (canned)
• 600 ml boiling water
• 200 g canned corn kernels, drained
• 4 celery sticks, sliced
• 2 kaffir lime leaves, rolled into cylinders and thinly sliced
• 1 tbsp tomato ketchup
• 1 tsp palm sugar or brown sugar
• 4 spring onions, thinly sliced
• Small bunch of basil, chopped

Method

• Heat oil in the work. Add 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.
• Stir in the red curry paste. Stir-fry for 1 minute, then add the potatoes, lemon grass, tomatoes and boiling water.
• Bring back to boil, then reduce the heat to low, cover gently simmer for 15-20 minutes or until the potatoes are tender.
• Stir in the corn, celery, lime leaves, ketchup, soy sauce, sugar and half of the spring onions into the wok. Simmer for a further 5 minutes, till heated through.
• Sprinkle with remaining spring onions and basil leaves.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchen, at this post. 

This is for Herbs on Saturday hosted by Lavender and Lovage.