Cashew Curry with Kale and Quinoa
Servings Prep Time
4people 20minutes
Cook Time
30minutes
Servings Prep Time
4people 20minutes
Cook Time
30minutes
Ingredients
  • 1/2cup quinoawell washed
  • 1cup water
  • 1/2cup cashew butter
  • 2tablespoons red curry paste
  • 1cup canned diced tomatoes with juice
  • Juice of 1 lime
  • 1/3cup fresh cilantro leaves
  • 1 large (or two small) bunches lacinato kale
  • 1tablespoon extra-virgin olive-oil
  • 1/2 yellow onion, diced
  • 1clove garlic, minced or pressed
  • 1 carrot, sliced into thin rounds
  • 2teaspoons low-sodium tamari
  • 1/4cup water
  • Chopped toasted cashewsfor garnish
Instructions
  1. Combine quinoa, water, and a pinch of salt in a medium saucepan; bring to a full boil, reduce heat, cover, and simmer 10–15 minutes, until liquid is absorbed. Turn off heat but leave on burner for 5–10 minutes more; fluff.
  2. Meanwhile, combine cashew butter, curry paste, diced tomatoes with juice, lime juice, and cilantro in a blender; purée until smooth. (Makes about 1½ cups.) Discard kale stems; slice leaves crosswise into ½-inch ribbons.
  3. Place a heavy, large skillet over medium heat and add oil. Once hot, add onion and sauté 5 minutes, stirring frequently. Add garlic and carrot and sauté 2 minutes more. Fold in kale until coated in onion mixture and beginning to wilt (add kale in batches if necessary). Add tamari and water; fold to coat vegetables in liquid. Cover and cook 4 minutes, until kale is tender but still green.
  4. Divide quinoa among serving plates; layer kale and about three-fourths of cashew mixture (or to taste) on top (or stir kale and cashew mixture together before serving). Serve hot, topped with toasted cashews.
Recipe Notes
Nutrition Facts
Cashew Curry with Kale and Quinoa
Amount Per Serving
Calories 249 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Sodium 328mg 14%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 249 cal, 18g fat (11g mono, 3g poly, 4g sat), 0mg chol, 7g protein, 18g carb, 2g fiber, 328mg sodium

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