Indian Walnut Curry with Green Vegetables



For the Curry Vegetables
1 cup broccoli
1 cup zucchini
1 cup green bell pepper
1 cup celery
1 cup spring onion
1 2/3 cups walnut milk: 20 % California walnuts (roasted), 80 % water, salt
1 tbsp. olive oil
For the Walnut Curry Paste
1 1/2 cups California walnuts (chopped)
2 cups coconut milk
1/2 cup green bell pepper
2/3 cup medium-sized onion
1 cup carrot
1 large clove of garlic
1 cup coriander
1 piece of fresh ginger (walnut sized)
1 tbsp. cardamom
4 green hot pepper
4 green hot pepper (seeded)
1 tsp. xanthan gum
lemon juice


Plenty of green vegetables and curry paste with coriander and ginger give this dish a fresh and slightly exotic touch.
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.


Walnut Curry Paste

Add all ingredients to a blender and mix until smooth. Distribute among two to three preserving jars and seal air-tight.
Curry Vegetables

Wash and clean green vegetables; cut into walnut-sized pieces. Sauté zucchini, bell pepper and celery gently and season to taste. Add 300 g of walnut curry paste and continue to sauté until liquid has been reduced by half. Deglaze with walnut milk. Allow to simmer for approx. 8-10 minutes and then add the remaining vegetables.