Indonesian Vegetables and Cashewnuts Stew

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Total Time:
3.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Asian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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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

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

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