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This vegetarian curry is rich, filling, and delicious, and can easily be made vegan.
|Directions||Sauté the shallots in the butter or oil, stirring occasionally, until golden, about 10 minutes.
Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes.
Add remaining ingredients and simmer until thickened, another 5-10 minutes. Remove curry leaves and serve, with rice.
|Notes||*The original recipe calls for the cashews to be soaked for 6 hours and then simmered for about 15 minutes until they are tender. I think this is unnecessary; in fact, I prefer crunchy cashews in my curry.
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone.
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Laura K. Lawless
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