Curried Greens With Golden Onions And Cashews Recipes

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COCONUT CURRY GREENS WITH LENTILS



Coconut Curry Greens with Lentils image

I love Thai-style curries. Here, I am using some traditional Thai ingredients, like red curry paste and coconut milk, as my inspiration for this spin on a red curry.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 18

2 tablespoons unsalted butter or ghee
1/2 Spanish onion, peeled and diced 1/2-inch
1 carrot, diced 1/2-inch
Kosher salt and freshly ground black pepper
1 tablespoon minced ginger
4 cloves garlic, minced
2 tablespoons red Thai curry paste
One 13.5-ounce can coconut milk
3 cups chicken or vegetable stock
1 cup orange dal lentils (split red lentils)
3 cups roughly chopped Swiss chard
3 cups baby spinach
2 tablespoons fish sauce
Cooked long grain rice, such as basmati, for serving
1/4 cup almonds, toasted
1/4 cup fresh mint leaves
1/4 cup pomegranate seeds
Lime wedges, for serving

Steps:

  • In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
  • Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
  • Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.

CURRIED GREENS WITH GOLDEN ONIONS AND CASHEWS



Curried Greens with Golden Onions and Cashews image

This recipe is very adaptable. You can use whatever quantities of mustard and dandelion greens and spinach you happen to have on hand-just keep the total amount of greens the same. Active time: 50 min Start to finish: 50 min

Yield Makes 4 servings

Number Of Ingredients 13

1 large onion, cut lengthwise into 1/4-inch-thick wedges
6 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon mustard seeds
1/4 teaspoon cayenne
1/2 cup coarsely chopped salted roasted cashews (4 oz)
1 lb spinach, tough stems discarded (6 cups)
3/4 lb mustard greens, stems and center ribs discarded (5 cups)
3/4 lb dandelion greens, tough stems discarded (4 cups)
1/2 cup water

Steps:

  • Cook onion with salt to taste in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until deep golden and some wedges are crisp, 15 to 20 minutes. Meanwhile, stir together spices.
  • Add cashews to onion and cook, stirring occasionally, until nuts are 1 shade darker, about 3 minutes. Stir in 1 1/2 teaspoons spice mix and cook, stirring, until fragrant, about 30 seconds. Remove skillet from heat.
  • Heat remaining 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then cook remaining spice mix, stirring, until fragrant, about 30 seconds. Immediately stir in the 3 greens and water and cook, stirring occasionally, until most of liquid is evaporated and greens are tender, 3 to 5 minutes. Season with salt.
  • Serve greens sprinkled with onion mixture.

CURRIED CASHEWS



Curried Cashews image

Nuts are a healthy satisfying snack, but a little goes a long way in the calorie department. Watch your portion size. A quarter-cup serving is about 20 whole cashews.

Provided by Food Network Kitchen

Categories     appetizer

Time 16m

Yield 8 (1/4 cup) servings

Number Of Ingredients 5

2 tablespoons unsalted butter
4 teaspoons Madras curry powder
1 teaspoon kosher salt
1/4 teaspoon cayenne
2 cups roasted salted cashews

Steps:

  • Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
  • Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.

CURRIED ONIONS



Curried Onions image

Make and share this Curried Onions recipe from Food.com.

Provided by Sonya01

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 -3 brown onions, finely chopped
1 teaspoon turmeric powder
1 teaspoon oil
1 teaspoon curry powder or 1 teaspoon curry paste
1/2 cup coriander, leaf chopped

Steps:

  • Wash and finely chop onions.
  • Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes.
  • Add chopped coriander leaf. Serve with pita bread or toast.

CURRIED COLESLAW WITH GREEN ONIONS AND CURRANTS



Curried Coleslaw with Green Onions and Currants image

Categories     Onion     Vegetable     Side     No-Cook     Low Fat     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup light mayonnaise
2 tablespoons fresh lime juice
1 tablespoon curry powder
5 cups thinly sliced green cabbage (from about 1/2 large head)
2 carrots, peeled, coarsely grated
2 green onions, thinly sliced
2 tablespoons dried currants
1 small jalapeño chili, seeded, minced

Steps:

  • Whisk mayonnaise, lime juice, and curry powder in large bowl to blend. Add cabbage, carrots, green onions, currants, and jalapeño and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)

GARLIC & ONION CASHEWS



Garlic & Onion Cashews image

You'll be set for either a quick snack or an easy hostess gift when you use this recipe. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 3 cups.

Number Of Ingredients 7

4 teaspoons onion salt
2 teaspoons sugar
3/4 teaspoon garlic powder
2 tablespoons olive oil
3 cups salted cashews
2 teaspoons lemon juice
4 teaspoons dried parsley flakes

Steps:

  • Mix onion salt, sugar and garlic powder. In a large skillet, heat oil over medium heat. Add cashews, seasoning mixture and lemon juice; cook and stir 4-7 minutes or until cashews are toasted., Stir in parsley. Drain on paper towels; cool completely. Store in an airtight container.

Nutrition Facts : Calories 237 calories, Fat 20g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 754mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

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