| For the Curry Vegetables | |
|---|---|
| 1 cup | broccoli |
| 1 cup | zucchini |
| 1 cup | green bell pepper |
| 1 cup | celery |
| 1 cup | spring onion |
| 1 2/3 cups | walnut milk (20 % roasted walnuts, 80 % water, salt) |
| 1 tbsp. | olive oil |
| For the Walnut Curry Paste | |
| 1 1/2 cups | chopped walnuts |
| 2 cups | coconut milk |
| 1/2 cup | green bell pepper |
| 2/3 cup | medium-sized onion |
| 1 cup | carrot |
| 1 | large clove of garlic |
| 1 cup | coriander |
| 1 | walnut sized piece of fresh ginger |
| 1 tbsp. | cardamom |
| 4 | green hot pepper including seeds |
| 1 tsp. | xanthan gum |
| salt | |
| lemon juice | |
Description
Plenty of green vegetables and curry paste with coriander and ginger give this dish a fresh and slightly exotic touch.
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.
Walnut Curry Paste
Add all ingredients to a blender and mix until smooth. Distribute among two to three preserving jars and seal air-tight.
Curry Vegetables
Wash and clean green vegetables; cut into walnut-sized pieces. Sauté zucchini, bell pepper and celery gently and season to taste. Add 300 g of walnut curry paste and continue to sauté until liquid has been reduced by half. Deglaze with walnut milk. Allow to simmer for approx. 8-10 minutes and then add the remaining vegetables.