Indian Walnut Curry with Green Vegetables
A walnut curry packed with green vegetables, offering a satisfying blend of warmth and nutrition. Thanks to its spices, it offers a comforting balance of flavors. Whether served with rice or naan, this dish is perfect for sharing and bringing friends and family together.
Recipe by Heiko Antoniewicz featuring California Walnuts.
Ingredients
For the Curry Vegetables | ||
| 90 g | broccoli | |
| 120 g | zucchini | |
| 150 g | green bell pepper | |
| 130 g | celery | |
| 100 g | spring onion | |
| 400 ml | walnut milk: 20 % California walnuts (roasted), 80 % water, salt | |
| 1 tbsp | olive oil | |
For the Walnut Curry Paste | ||
| 200 g | California walnuts (chopped) | |
| 470 ml | coconut milk | |
| 75 g | green bell pepper | |
| 70 g | medium-sized onion | |
| 130 g | carrot | |
| 1 | large clove of garlic | |
| 15 g | coriander | |
| 1 | piece of fresh ginger (walnut sized) | |
| 1 tbsp | cardamom | |
| 4 | green hot pepper | |
| 4 | green hot pepper (seeded) | |
| 1 tsp | xanthan gum | |
| salt | ||
| lemon juice | ||
