Green Bean Curry with Peas and Cashews
Green Bean Curry with Peas and Cashews is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Vegetarian Times
Place raisins in measuring cup, and cover with enough boiling water to make 1 cup.
Let stand 5 minutes.
Drain, and reserve liquid.
Combine curry paste with 1/4 cup raisin-soaking liquid in large skillet. Cook 1 minute over medium-high heat, or until curry paste darkens and becomes fragrant.
Add green beans, raisins, and remaining raisin-soaking liquid; cover skillet, and cook 2 minutes.
Add peas, stir to coat vegetables with liquid, cover, and cook 2 minutes more, or until peas are mostly defrosted. Season with salt and pepper, if desired, and cook 3 to 4 minutes more, uncovered, or until skillet is dry and vegetables are bright green and tender.
Serve sprinkled with cashews.
Wine Pairing :
- gruener veltliner
- sparkling rose
Curry works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes.