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Indonesian Vegetables and Cashewnuts Stew Recipe

Indonesian Vegetables and Cashewnuts Stew is a popular Asian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Side Dish Recipe
Cuisine :
Asian Recipe
Technique :
Simmer Recipe
Difficulty :
Medium
Preparation Time :
3 hours
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Cashew nuts - 1/2 cup
  • Oil - 2 tbsp
  • Garlic - 1 tbsp, minced
  • Fresh Red Chillies - 3 to 4, sliced
  • Onions - 1 cup, sliced
  • Coriander powder - 2 tsp
  • Turmeric powder - 1/2 tsp
  • Potatoes - 1 cup, peeled and cubed
  • Snake beans (cow peas, karamani) - 1 cup, cut into 4 cm lengths
  • Cabbage - 1 cup, roughly chopped
  • Water or second extract of Coconut Milk - 1 cup
  • Thick Coconut Milk - 1 cup
  • Lime juice - 1 tbsp
  • Salt to taste
  • How to Make Indonesian Vegetables and Cashewnuts Stew:

    1. Soak cashewnuts in very hot water for 2-3 hrs. Split into halves.
    2. Heat oil, fry garlic till light brown, add chillies and onions for a while.
    3. Add coriander and turmeric powders.
    4. Add cashewnuts and water or second extract of coconut milk.
    5. Cover and cook for 10 mins.
    6. Add potatoes and long beans.
    7. When they are cooked, add cabbage.
    8. Add salt and simmer till all the vegetables are cooked.
    9. Add the thick coconut milk, bring to a boil and remove from fire.
    10. Stir in the lime juice.





     

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