I did something pretty strange. If you’ve looked at my blog, like . . . at all, you’ve probably noticed that I love my spicy foods. So curry seems like a natural thing for me to make. But I made a mild, cool, creamy curry dish.
And it’s fantastic. It still has a nice bold and recognizable curry flavor, but paired with fresh veggies, potatoes, and herbs. Plus my awesome creamy sauce is made creamy with soaked cashews. Mmmm.
serves 4
4 medium red potatoes
1 C cashews, soaked in water overnight
1/2 C water
3 T mild curry paste (I used an Indian curry, but Thai curries would probably be great too!)
1 large carrot, shredded
1 stalk celery, diced
1/3 C chopped red onion (or one small shallot)
1/2 C chopped fresh dill
pinch of salt
Wash and cube potatoes in nice large potato-salad-sized chunks. Place them in a saucepan with lots of cold water and bring to a boil. Cook about 15-20 minutes until they’re fork tender. Drain.
While the potatoes are cooking, prepare your sauce and chop all your veggies. Combine soaked cashews, water, and curry paste in a food processor or blender and blend until smooth!
When the potatoes are done and everything else is chopped and ready, combine everything in one bowl. You can do this when the potatoes are still warm and have a warm potato salad or allow it to cool. I think it’s wonderful either way!
*Note: after I made and ate a hefty amount of this, I noticed that my curry paste label says it should be cooked before consuming. Of course. I’m not sure why that is, as the ingredients are all edible raw – just spices and oil – and I ate a nice big portion of this with no problems. If it worries you, try putting your curry paste in a small saucepan and heating on low before using. I tested this out and it doesn’t seem to affect the flavor or texture, so have at it!
Nutrition facts per serving: Calories: 432; Calories from Fat: 189; Total Fat: 21.0g; Saturated Fat: 3.2g; Sodium: 87mg; Total Carbohydrates: 54.8g; Dietary Fiber: 6.8g; Sugars: 5.2g; Protein: 11.4g
Leave a Reply