Our vegan culinary cruises pride in the variety of plant-based delights that we can serve you, from stimulating appetizers to mouth-watering main courses. While we’re itching to go on a cruise right away, we can satiate our sense of adventure by trying out new and exciting recipes. So, why not savor this white curry with cashew nuts and raisins recipe?
Portions: 4
INGREDIENTS:
- 800 ml coconut milk, unsweetened
- 300 gr eggplant
- 200 gr zucchini
- 200 gr carrots
- 100 gr brussel sprouts
- 100 gr shallots
- 3 tbsp cashews raw
- 3 tbsp raisins
- 2 clove garlic
- 1 tbsp ginger, fresh
- 1 pcs chili fresh
- 1 pcs lemongrass
- 4 pcs curry leafs
- 1 tsp cinnamon, grated
PREPARATION:
- Soak raisins in water.
- Cut eggplant into cubes of 1 cm, zucchini, and carrots into slices, brussel sprouts into half, and shallots into rings, and chop the garlic.
- Cut the chili into stripes.
- Heat a wok, add and saute shallots, garlic, chili, lemongrass, and curry leaves for a minute. Afterward, add vegetables and ginger and then roast it.
- Fill up with coconut oil, add raisins and cashew nuts and then let it simmer for around 10 minutes. Season it with Cinnamon.
Recent Comments