Vegetable Cashew Curry Recipe

  • 1/4 cup butter
  • 1/2 teaspoon Salt
  • 1 tablespoon curry powder
  • 1 cup chicken broth
  • 2 potatoes, peeled and cubed
  • 1 cup green beans, cut into 1 inch pieces
  • 1 tomato, peeled and chopped
  • 1/2 cup green onions, finely sliced
  • 1 head cauliflower, broken into florets (small head)
  • 1/2 cup fresh peas, shelled
  • 1/3 cup cashews, halved
Melt butter in a saucepan and add salt, curry powder and chicken broth. When broth is simmering, add potatoes, green beans, tomato and onions. Cover and simmer 5 minutes. Add cauliflower, cover and simmer another 5 minutes. Stir in peas, and continue to simmer vegetables uncovered for 10 minutes more, or until vegies are cooked and liquid is reduced. Add cashews a few minutes before serving. Great over rice. If you like spicier curry, feel free to increase.
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