Cashew Curry Chowder Recipe

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Cashew Curry Chowder Recipe from the Recipes 4U Cookbook


Cashew Curry Chowder Recipe

Recipe Ingredients

2 tbsp safflower oil
3 stalks celery, diced
1 onion, diced
2 carrots, diced
1 russet potato, peeled and
1 diced
1 white rose or yellow finn
1 potato, peeled and diced
2 cloves garlic, minced
3 tbsp curry powder
1 1/2 cup chicken or vegetable stock,
1 or
3 cup water and
3 cup milk
4 tbsp potato flour
1/2 cup cream
1 salt
1 ground pepper
1 cup roasted cashews, coarsley
1 chopped

Recipe Preparation

Heat oil in a heavy soup pot. Add celery, onion and carrots and saute
until onions are soft. Stir in potatoes and garlic. Add curry powder
and saute for a minute. Stir in stock. Bring to a boil, lower heat
and simmer until all vegetables are soft.

Combine potato flour with a little of the soup liquid to make a runny
paste. Stir enough into the soup to thicken it. Stir in cream and heat
through. Season with salt and pepper to taste. Serve, adding a
generous helping of cashews to each bowl.

Per Serving: Calories: 500, Protein: 11g, Carbohydrates: 42g, Fat:
35g, Saturated Fat: 11g, Cholesterol: 41mg, Sodium: 65mg, Fiber: 6g.

Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120



Servings: 4




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Cashew Curry Chowder Recipe Category from Recipes 4U

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This Cashew Curry Chowder Recipe is one of our Indian Recipes, which have been collected from submissions from site visitors and `free to use` sources. Clearly, as we have over 50,000 recipes in the collection it is not possible to prepare and test every single recipe on our web site, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any mistakes, please let us know.


Cashew Curry Chowder Recipe

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