Vegetarian

Cashew Winter Vegetables Curry

Vegetarian
Portions2 peopleChangeTiming 25 minsView
Ingredients8 IngredientsViewSwitzerland52 % localView
  • 3  carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 60  grams cashews
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  • 1  teaspoon curcuma powder
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  • 0.5  teaspoon ground ginger
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  • 1  leek
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    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  parsnips
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    This ingredient is currently available from foreign production
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  • 1  tablespoon sunflower oil
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    This ingredient is currently available from seasonal local production
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  • 60  millilitres yoghurt
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel 3 carrots and 2 parsnips and cut them into slices of 0.5 cm
Wash 1 leek and cut into slices of around 1 cm
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over low heat until the oil is hot
Add 60 grams cashews to the frying pan and roast them on low heat for about 3 minutes
Season the cashews with 0.5 teaspoon ground ginger and 1 teaspoon curcuma powder and fry them for 1 minute
Add leek, carrots and parsnip slices to the cashews and fry them on medium heat for about 5 minutes
Add 2 decilitres water to the frying pan, cover it with a lid and simmer the content on low heat for 5 minutes
Stir 60 millilitres yoghurt into the cashew curry
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Cashew Winter Vegetables Curry

Carrot Recipes

An orange and white bowl filled with carrots, leeks, parsnips and cashews in a curry sauce
Timing 25 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 3  carrots
  • 60  grams cashews
  • 1  teaspoon curcuma powder
  • 0.5  teaspoon ground ginger
  • 1  leek
  • 2  parsnips
  • 1  tablespoon sunflower oil
  • 60  millilitres yoghurt

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Tools

  • 1 medium-sized frying pan
  • 1 cutting board
  • 1 knife

Cashew Winter Vegetables Curry

Carrot Recipes

Instructions

Peel 3 carrots and 2 parsnips and cut them into slices of 0.5 cm
Wash 1 leek and cut into slices of around 1 cm
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over low heat until the oil is hot
Add 60 grams cashews to the frying pan and roast them on low heat for about 3 minutes
Season the cashews with 0.5 teaspoon ground ginger and 1 teaspoon curcuma powder and fry them for 1 minute
Add leek, carrots and parsnip slices to the cashews and fry them on medium heat for about 5 minutes
Add 2 decilitres water to the frying pan, cover it with a lid and simmer the content on low heat for 5 minutes
Stir 60 millilitres yoghurt into the cashew curry