Coconut-Vegetable and Cashew curry

cococurry

A delicious and exotic one-hour meal.
Recipe from “Fresh & Fast Vegetarian”

Ingredients
2 tsp. cumin seeds
2 cups diced (½ inch) unpeeled eggplant (about 8 ounces)
1 can (15–16 ounces) chickpeas, rinsed and drained
2 cups ½-inch cauliflower florets (from ½ small head, cored and thick stems removed)
1 cup diced (½ inch) carrot
1 cup diced (½ inch) onion
1 cup ½-inch lengths green beans (about 4 ounces)
2–3 tsp. minced seeded jalapeño or serrano pepper, plus more to taste
1 Tbsp. Madras curry powder
1 garlic clove, grated
1 tsp. coarse salt
1 Tbsp. finely chopped peeled fresh ginger
½ tsp. ground turmeric
1 can (13.5 ounces) regular or light coconut milk
½ cup coarsely chopped roasted unsalted cashews
¼ cup finely chopped fresh cilantro
¼ cup Olé extra virgin olive oil

Directions
1. Heat the Olé extra virgin olive oil in a large pan over medium-low heat for a few minutes

2. Add the cumin seeds and cook, stirring, until they are slightly darker (approx. 2 minutes).

3. Add the chickpeas and eggplant and cook, over medium-high heat while sturring for 5 minutes.

4. Add the carrot, onion, green beans, cauliflower, jalapeño, ginger, curry powder, garlic, salt and turmeric. Cook, stirring, for five minutes, maintaining a steady sizzle.

5. Add the coconut milk and bring to a boil. Cook, stirring occasionally, over medium heat until thickened and the vegetables are tender, (approx. 10 minutes).

6. Spoon the curry into a serving bowl. Sprinkle with the cilantro and cashews and serve.

Enjoy!

Makes 4-6 servings.

 

** Find Olé extra virgin olive oil on Amazon!

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Shortbread Hors d’Oeuvres with Parmigiano Reggiano

Serves: 8 people

Ingredients needed:

1 cup of organic all-purpose flour
1 Tablespoon Olé extra virgin olive oil
1 cup of chopped olives
1 cup of chopped prociutto
1 cup chopped sun-dried tomatoes packed in oil
1/3 cup of salted butter
1 3/4 cups of finely grated Parmigiano Reggiano cheese
1 Tablespoon of freshly-grated garlic
1 cup roasted pine nuts

Steps:
1. Mix the flour, butter, olive oil, cheese and garlic to make the dough (the dough will be a bit dry at this point).

2. Combine all the other ingredients and the dough in a bowl, adding a few tablespoons of water to moisten the dough, if necessary.

3. Form into a ball, wrap in plastic, and refrigerate at least 30 minutes or overnight if serving the next day.

4. Preheat your oven to 350°F.

5. Cover a cookie sheet with parchment paper.

6. Roll out the shortbread on a floured surface until about 1/2” thick. Use a small glass or holiday cookie cutters to cut out shapes. Place the shapes about 2” apart on the prepared cookie sheet.

7. Bake in the oven until the shortbread is light brown, about 15 minutes.

8. Take the cookie sheet out of the oven. Serve the Hors d’Oeuvres fresh out of the oven, but cooled slightly, with a glass of Chardonnay. This is a classic French hors d’oeuvre, but it is even more tasty and healthy when it is homemade. If there are any leftovers (unlikely), store them in a metal box.