Sri Lankan Cashew Curry with Green Beans

Ingredients

• 1 1/2 cups raw cashews, soaked 20 minutes and drained
• 12 oz green beans, cut into pieces
• 1 tbsp coconut oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 10 curry leaves
• 1 can coconut milk
• 1/2 cup vegetable broth
• 1 red chile, sliced and optional
• Cooked rice, for serving
• Kosher salt

Steps

1. Cook onion in coconut oil until soft, then add garlic, ginger, turmeric, coriander and curry leaves.
2. Add cashews, coconut milk and broth and simmer covered for 12 minutes.
3. Add green beans and optional chile.
4. Simmer uncovered until beans are crisp-tender and cashews are creamy, 8 to 10 minutes.
5. Season with salt and serve with rice.

Allergen note: Contains tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.