Butternut and Cashew Curry with Black Rice

Butternut and Cashew Curry with Black Rice

3.7 41 ratings

Prep. 10 min

Total 1 h 15 min

6 portions

Ingredients

Butternut and Cashew Curry

whole coriander seeds
½ oz
cumin seeds
½ oz
dried ground turmeric
1 tsp
cinnamon stick
½
green cardamom pods
6
ground paprika
1 tbsp
dried red chilies
1 - 2
whole black peppercorns
6
fresh ginger peeled and cut into pieces
2 in.
garlic cloves
4
yellow onion cut into pieces
4 oz
curry leaves
15
extra virgin olive oil
2 oz
raw cashews, unsalted
6 oz
coconut milk
4 oz

Black Rice

black rice
10 oz
water
50 oz
butternut squash peeled and cut into pieces (1½ in.)
25 oz
salt to taste
½ - 1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 418.6 mg

Protein 12.1 g

Calories 2293.7 kJ / 548.2 kcal

Fat 27.2 g

Fibre 7.9 g

Saturated Fat 6.7 g

Carbohydrates 68.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Eating Well Healthy Gut 8 Recipes
United States

Thermomix® Noir 14 Recipes
United States

You might also like...

Spinach and Paneer Curry (Diabetes)

50 min

Pumpkin Chili

50 min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

55 min

Vegan Pistachio and Cardamom Ice Cream

12 h 20 min

Smoky Black Bean Soup

35 min

Curried chickpea and lentil sandwich filling

40 min

Cashew Coconut Milk

10 min

Chickpea Patties with Lemon Kale Salad

55 min

Sweet Potato Curry with Broccoli

30 min

Curry, Ginger Kabocha Squash Soup

50 min

Vegetarian Chili

50 min

Risotto with Spinach and Peas

30 min