Indian Curry with Chinese Cabbage & Cashew Nuts

Both, me and my boyfriend, we love good Indian food. Here I would like to present you a well tested recipe from a german cookbook of my boyfriend. It is a spicy combination of turkey, chinese cabbage and cashew nuts. To get all ingredients you might have to visit a Chinatown in your city, but everything should be quite simple to get in Europe.

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For 4-5 portions you will need:
♥  500g turkey breast, sliced
♥  150g cashew nuts
♥  1 red paprika
♥  green part from 450g of Chinese cabbage (Pak Choi)
♥  1 clove garlic
♥  1 onion
♥  400mL coconut milk (not sweetened)
♥  2 tablespoons Sesame oil
Spices:
♥  1,5 teaspoon curry
♥  1 teaspoon ginger powder
♥  1/2 teaspoon lemongrass powder
♥  2 lemongrass stems
♥  1 teaspoon Tamarind paste
♥  1 teaspoon cumin powder
♥  1/2 teaspoon cardamom, ground
♥  1/2 spoon freshly ground pepper
♥  Salt (to taste)

1. Start with roasting your cashew nuts. Put them on a hot pan and make them a little bit darker. Do not burn them ;) .

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2. Put the nuts on the side and fry the turkey with a little bit of olive oil.

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3. Slice the onion, paprika and garlic. When the turkey is done add the paprika and the onion. Stir everything together and fry until vegetables are softer.

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4. When vegetables are done add garlic and spices.

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5. Stir everything together on a hot pan for around 5min and add coconut milk and Tamarind paste.

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6. Add cashew nuts, lemongrass and sliced chinese cabbage leaves. Cook for another 5-10min.

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7. Serve with  rice. Enjoy the smells, texture, taste and colors!!! :)
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This entry was posted in Asia, Dinner, Healthy, India and Sri Lanka, Main dish, Meat, Vegetables. Bookmark the permalink.

2 Responses to Indian Curry with Chinese Cabbage & Cashew Nuts

  1. Judith says:

    Dear cooks,

    Thank you for this wonderful recipe. I cooked it today with the girls whom I’m living with in a shared flat and we were just excited and overwhelmed how good it tasted. :)
    As we don’t eat so much meat, we replaced the turkey by tofu and it worked really well.
    We also used another kind of cabbage which suited the mixture too.
    So. Thanks again for publishing this recipe and for all the other lovely recipes. I do like the photos you take of them as well. :)

    All the best,

    Judith

    • M. says:

      I’m really glad our recipe worked out for you girls! Bravo for the idea with tofu (I actually also prefer the vegetarian version, but my bf likes meat!).
      We are just back from our trip to Thailand where we took cooking classes so soon you will be able to find lots of new interesting recipes on the Travel4Taste.com!
      Cheers, M.

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