Ingredients for the Cashew & Hazelnut Curry I made tonight.
5 T Sesame Oil, divided
3 T Gyoza dipping sauce (sub Soy Sauce)
1-2 lbs (1 kg) fish, chicken or tofu
1 med Onion, diced
3 cl garlic, crushed and diced
1 inch of ginger, peeled and diced fine
1 tsp Five Spice powder (sub fennel, anise, ginger, cloves combo)
2 cups plain nuts; can be mixed or cashew, almond, hazelnut. (If you use salted nuts, the recipe will be too salty).
1 carrot, peeled and diced
2 cups of broth (or water if you used salted nuts)
Soy sauce, to taste
Green of 3 scallions, sliced (I had leftover roasted brussel sprouts that were already cooked and seasoned. I threw them in at the end to rewarm them and mix flavors.) Cooked rice, 4-6 servings
Heat 2T of sesame oil in cooking pan over medium high. Add chicken, fish, or tofu and pour over Gyoza dipping sauce. Cook thoroughly according to safety instructions. Remove from pan and cover to keep warm.
Add remaining sesame oil to pan. Add onion and soften for 2 minutes. Add garlic, ginger and Five Spice and saute for 2 minutes. Watch carefully so garlic doesnt burn. Add more cooking oil if needed.
Add nuts and saute for 5-10 min over medium heat. This will brown your nuts and bring out the flavor. Soft nuts like cashew will need less time than harder ones like almonds.
Add carrots and broth. Return to boil and reduce heat to simmer. Cover and simmer for 15-20 minutes until nuts are desired tenderness. They will remain firm but should not be crunchy. More broth can be added at end if there isn't enough liquid for sauce. (This depends on cooking time. This is when I added my leftover brussel sprouts.) Add a portion of rice to plate. Put curry over rice and then top with fish/chicken/tofu. Finish with garnish of green scallions.
#recipe #vegan #vegetarian #healthy #onepotwonder #homecook #likemom #curry #fivespice #nosh #yum