Lemongrass Curry with Brazil Nuts and Roasted Sweets

Lemongrass Curry

with Brazil Nuts and Roasted Sweets

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Brazil nuts are often harvested from trees in the vast forests of Brazil and Bolivia. The trees, simply called Brazil nut trees, need to be pollinated by bees and can only do so in pristine conditions, which is why they do poorly on plantations. In this recipe, we blend them along with cashews to make a protein packed, light, and creamy curry sauce. Lacinato kale and broccoli are drizzled in the golden yellow sauce, be sure to enjoy the remainder sauce on the side.

Comfort Foods Winter Recipes Fall Recipes Gluten-Free Soy-Free High-Protein Hearty Vegetables Leafy Greens Nuts Root Vegetables Dinner Indian
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
660
FAT
31g
CARBOHYDRATES
82g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. ¾ cup white quinoa
  3. 1 stalk lemongrass
  4. ¼ cup cashews
  5. ¼ cup brazil nuts
  6. 1 lime
  7. 1 tsp rice vinegar
  8. 1 tbsp curry powder
  9. 3 oz broccoli florets
  10. 3 oz Lacinato kale
  11. 1 garlic clove
  12. 1 tbsp vegetable oil*
  13. Salt*
  14. *Not included
  15. **Allergens: Tree Nuts

TOOLS

  • Blender
  • 2 small saucepans
  • Large skillet

INSTRUCTIONS

1
Roast the sweet potato
Preheat the oven to 400°F. Rinse and dry the produce. Cut the sweet potato into large wedges. Add the wedges to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt. Roast until browned in places, about 25 to 30 minutes.
2
Cook the quinoa
In a small saucepan, combine the white quinoa, 1½ cups water, and a pinch of salt. Place over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until the quinoa is tender, about 12 to 14 minutes. Turn off heat and let sit, covered, until it’s time to plate.
3
Vibrant curry
Bend the lemongrass in your hands to release some of the flavor. Add the lemongrass, cashews, brazil nuts, and 1 cup water to small saucepan and bring to a boil. Reduce heat to medium and boil for about 5 minutes. Remove the lemongrass, discard, and add the water and nuts to a blender. Add the juice of the lime, rice vinegar, and curry powder. Blend until smooth and season with salt.
4
Prepare the vegetables
Thinly slice the broccoli florets. Destem the kale and roughly chop the leaves. Peel and mince the garlic.
5
Cook the vegetables
Place a large skillet over medium-high heat and add 1 tsp vegetable oil. Once hot, add the broccoli and cook until bright green and tender, about 2 to 3 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the kale and 2 tbsp water to create a bit of steam. Cook until kale is slightly wilted, stirring frequently, about 1 minute.
6
Build your bowls
Divide the cooked quinoa between your bowls. Top with sweet potato wedges, broccoli, and kale. Drizzle with lemongrass curry sauce and serve any extra sauce on the side.