Quick Cashew Curry
This recipe is taken from the 1983 Milk Calendar. An exotic dish that's ready in a hurry when time is slipping by.
- Prep: 15 min
- Cooking: 20 min - 25 min
Ingredients
- 1 onion chopped
- 2 garlic cloves finely chopped
- 2 tbsp (30 mL) butter
- 1 1/2 lbs (675 g) boneless pork or lamb cut into small cubes
- 1 1/2 tsp (7 mL) curry powder
- 1 tbsp (15 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) cayenne pepper
- 1/2 cup (125 mL) roasted cashews chopped
- 2 medium tomatoes chopped
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Preparation
Sauté onion and garlic in butter; add meat and cook until brown, about 10 minutes. Blend in curry powder and flour, stirring constantly. Add milk and whisk until smooth; add seasonings.
Cook stirring constantly over medium heat until thickened, about 5 minutes. Add cashews and tomatoes.
Heat an additional 10 min, or until meat is tender. Serve on a bed of rice or broad egg noodles.
Tips
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Nutritional information
Per serving| Energy: | 467 Calories |
| Protein: | 49 g |
| Carbohydrate: | 17 g |
| Fat: | 22 g |
| Fibre: | 2 g |
| Sodium: | 373 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 150 mg |
| Selenium: | 116 % |
| Vitamin B6: | 88 % |
| Thiamin: | 72 % |
| Vitamin B12: | 70 % |
