We’re nearly halfway through Lent! If you’re looking for a new recipe to mix up your Lenten routines, try this favorite shared by Patricia Bouteneff:
Cashew Stew with Mango and Cilantro
1 tsp coriander seed
1 tsp poppy seed
1 tsp cumin seed
1/2 tsp ground turmeric
2 oz dried, unsweetened coconut (optional)
2 Tbs oil
2 small onions, chopped
8 oz broken, unsalted cashews
1 ½ cups vegetable stock or water
15 ounces canned tomatoes with green chiles
Salt and pepper, to taste
8 ounces frozen, cubed mango
1/4 cup cilantro, chopped
Grind the coriander, poppy seed, cumin, and turmeric, and coconut, if using, in a blender with one tablespoon of the oil.
Heat the remaining oil in a pan, add the onions, and saute for 5 minutes, until lightly colored. Add the ground spices and cashews and cook for 5 minutes, stirring frequently.
Add the stock or water and bring to the boil. Add the tomatoes with green chilis, cover and simmer for 30 minutes. Add salt and pepper to taste.
Mix the frozen mango cubes into the curry with the cilantro. Once the mango is heated through, the curry is ready.
Serve over rice, with a green salad on the side.