Cauliflower, Cashew and Carrot Curry
This Cauliflower, Cashew and Carrot Curry is spicy and warm comfort food for a cold winter’s day. I decided to create this recipe one day when I got back from a chilly run-walk. When I had gotten back to the house after my exercise, I realized I needed something easy for dinner since I would be out all day at work.
Easy-to-make and delicious later
It is an easy dish to make in advance and is actually better served a few hours, or even a day or two, after you make it because it gives the flavors a chance to blend. It can be reheated quickly and served over brown rice with a salad to make a delicious healthy dinner.
The Perks of a Cauliflower
Cauliflower is in the cruciferous vegetable family which also includes arugula, bok choy, broccoli, brussels sprouts, cabbage, collard greens, kale, radishes, rutabaga, turnips, watercress and wasabi. They provide many helpful nutrients including carotenoids, vitamins C, E and K , folate and minerals. To learn more about this category of nutritious vegetables, click here, to see a fact sheet published by The National Cancer Institute.
Nutrition Content of Cashews
The cashews are a source of protein (1 oz. of raw cashews provides around 5 g of protein), and carrots provide vitamin A. Vitamin A helps support our immune system, keep our eyes healthy, and helps keep the heart, lungs and kidneys functioning properly.
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