Butternut and Cashew Curry with Black Rice

Butternut and Cashew Curry with Black Rice

3.7 41 évaluations

Préparation 10min

Total 1h 15min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 418.6 mg

Protides 12.1 g

Calories 2293.7 kJ / 548.2 kcal

Lipides 27.2 g

Fibre 7.9 g

Graisses saturées 6.7 g

Glucides 68.6 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Eating Well Healthy Gut 8 Recettes
États-Unis

Thermomix® Noir 14 Recettes
États-Unis

Vous pourriez aussi aimer...

Tofu Ramen Bowl

55min

Basic Quinoa

35min

Mushroom Ragu with Zoodles

40min

Sticky Sriracha Shrimp Bowl

1 h

Buddha Bowl with Lentil Falafel and Pomegranate

2 h 35min

Chickpea Patties with Lemon Kale Salad

55min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

55min

Chickpea Ratatouille

1 h

Moroccan Salmon with Lemony Couscous and Vegetable Soup

1 h

Vegan Cashew Sauté

35min

Roasted Vegetables with Walnut Arugula Pesto

45min

Sweet Potato Curry with Broccoli

30min