|For the Curry Vegetables|
|1 cup||green bell pepper|
|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||large clove of garlic|
|1||piece of fresh ginger (walnut sized)|
|4||green hot pepper|
|4||green hot pepper (seeded)|
|1 tsp.||xanthan gum|
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.
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.