Best 6 Rose Elliots Banana Curry With Cashew Rice Veggie Recipes

CASHEW RICE

Steps:

• In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.

ROSE ELLIOT'S BANANA CURRY WITH CASHEW RICE (VEGGIE)

Steps:

• Put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 mintes until just tender - drain.
• Meanwile heat the olive oil in a large saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time.
• Boil your basamati rice until soft and fluffy, set aside keeping it warm.
• Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a furter minute or two.
• Stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste.
• Bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended - season with salt and pepper.
• Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.

SRI LANKAN CASHEW CURRY

Steps:

• Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
• Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
• Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
• Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.

BEEF, POTATO & BANANA CURRY WITH CASHEW RICE

Steps:

• Heat oven to 180C/160C fan/gas 4 and heat half the oil in a large frying pan. Brown the beef in batches, and transfer to a flameproof casserole dish. Add the remaining oil to the pan with the onions, and fry gently until softened. Stir in the lemongrass, ginger, tamarind, garlic, turmeric, curry powder and sugar, and fry for a few mins until fragrant. Add the coconut milk with 1 can of water, stir into the beef and bring to a simmer. Cover and bake for 1 hr. Meanwhile, toast the cashews in a dry frying pan until golden.
• After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. The casserole can now be cooled and chilled, or frozen, if preparing ahead.
• Put the casserole back onto the hob. Stir in the bananas and garam masala and simmer, uncovered, for 10 mins until the sauce has thickened.
• Cook the rice following pack instructions, then mix with the cashews, crispy onions and some salt. Scatter the curry with coriander, season well, then taste - it may need a squeeze of lemon to finish it off.

CURRIED RICE PILAF WITH CASHEWS

Steps:

• Cook onion, garlic, salt, and pepper in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until onion is golden, 6 to 9 minutes. Add curry and cook, stirring, 1 minute.
• Add rice and cook, stirring, 1 minute, then add water and bring to a boil. Cover and reduce heat to low, then cook 18 minutes. Remove from heat and let rice stand, covered, 5 minutes, then fluff with a fork. Gently toss with cashews and cilantro.

ROSE ELLIOT'S THAI FLAVOURED MUSHROOM STROGANOFF (VEGGIE)

Steps:

• Start with rice. Put into pan with tumeric and pint of water. Cook for 15 mins or until water has been absorbed by rice. Fluff with fork and keep warm, covered until required.
• Heat the rapeseed oil in a large saucepan, add mushrooms, stir and cover and cook for 5 minutes.
• Add lemongrass, lime, ginger. Keep over heat for a few seconds.
• Blend the cornflour to a thin paste with a little of the coconut milk aand set aside.
• Add the remaining coconut milk to the mushrooms, simmer for 5 mins, then pour in cornflour paste, stir for a minute or so until it thickens.
• Season with salt and pepper and remove the lemon grass stalks.
• Serve with the rice.
• This recipe is taken from Rose Elliot's Vegetarian Supercook book: http://www.amazon.com/Vegetarian-Supercook-Rose-Elliot/dp/0600615677.