Yellow Curry With Root Vegetables, Cashews & Basil Recipe

Name: Yellow Curry With Root Vegetables, Cashews & Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil or vegetable oil; 1 tablespoon minced fresh ginger; 2 garlic cloves, minced; two 13.5-ounce cans coconut milk; 2 tablespoons yellow curry paste or substitute 2 teaspoons ground turmeric and red curry paste; 1 onion, cut in half from root to stem and sliced 1/4 inch thick; 1 small butternut squash, peeled, seeded, cut into wedges and sliced 1/2-inch thick; 2 medium parsnips or carrots, sliced on the bias into 1/2-inch ovals; 1 small turnip or rutabaga, cut in into wedges and sliced into 1/2-inch thick pieces; 2 cups vegetable stock or chicken stock; 1 1/4 teaspoons fine sea salt; 1 cup raw cashew pieces; 1/4 cup chopped dried mango, optional; 20 fresh basil leaves

Servings: persons

1 tablespoon coconut oil or vegetable oil
1 tablespoon minced fresh ginger
2 garlic cloves, minced
two 13.5-ounce cans coconut milk
2 tablespoons yellow curry paste or substitute 2 teaspoons ground turmeric and red curry paste
1 onion, cut in half from root to stem and sliced 1/4 inch thick
1 small butternut squash, peeled, seeded, cut into wedges and sliced 1/2-inch thick
2 medium parsnips or carrots, sliced on the bias into 1/2-inch ovals
1 small turnip or rutabaga, cut in into wedges and sliced into 1/2-inch thick pieces
2 cups vegetable stock or chicken stock
1 1/4 teaspoons fine sea salt
1 cup raw cashew pieces
1/4 cup chopped dried mango, optional
20 fresh basil leaves

1
Heat the oil in a stockpot over medium heat. Add the ginger and garlic and cook, stirring, about 1 minute. Spoon the coconut cream from the top of the canned coconut milk into the pot. Add the curry paste, stir until smooth and cook until fragrant, about 1 minute.
2
Add the onion, squash, parsnips and turnip, along with the remaining coconut milk, the stock and salt. Raise the heat, cover partially and simmer until the vegetables are crisp-tender, about 15 minutes.
3
Meanwhile, toast the cashews in a dry skillet over medium-low heat, shaking the pan now and then, until the cashews turn golden, about 4 minutes.
4
Check the vegetables for doneness. If you'd like them softer, simmer the stew for about 5 minutes more.
5
Taste the broth for seasoning. Add the cashews, mango, if using, and the basil just before serving.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon coconut oil or vegetable oil, 1 tablespoon minced fresh ginger, 2 garlic cloves, minced, two 13.5-ounce cans coconut milk, and more.

Yes, Yellow Curry With Root Vegetables, Cashews & Basil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yellow Curry With Root Vegetables, Cashews & Basil

How did you like this recipe?

Frequently Asked Questions