In order to bring you the best organic produce, some ingredients may differ from those depicted.
Cashew-lime curry with ground pork, cauliflower, and toasted coconut
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, Spicy, <600 Calories
2 Servings, 500 Calories/Serving
We went a little nuts with this Indian-inspired curry, combining cashews and coconuts for double the flavor and nutrients. Our tangy cashew-lime sauce lends a creamy texture, while toasted coconut adds crunch.
In your bag
- ½ head organic cauliflower
- 1 wedge organic green or other cabbage (about 7 ounces)
- 3 tablespoons shredded coconut
- Your choice of protein
- Sunbasket curry spice blend (curry powder - turmeric - coriander - cumin - cinnamon - ground ginger)
- Sunbasket cashew-lime sauce base (cashew butter - lime juice - coconut aminos - toasted sesame oil - garlic - sambal oelek - ginger)
- 2 ounces organic shredded carrots
Calories 500, Total Fat 37g (47% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 270mg (12% DV), Total Carb. 23g (8% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 1g Added Sugars, 2% DV), Protein 22g
Contains: Tree Nuts (cashew, coconut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the vegetables; toast the coconut
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
- Cut away any core from the cabbage; coarsely chop the cabbage.
In a dry large frying pan over medium heat, toast the coconut, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate. Wipe out the pan.
Prep your protein
- Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Tofu: Pat the tofu dry with paper towels; cut into ½-inch pieces.
Start cooking the curry
In the same pan used for the coconut, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add your protein and curry spice blend, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 3 to 4 minutes. Transfer to a plate.
In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the cauliflower and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the cabbage, season with salt and pepper, and cook, stirring occasionally, until the cabbage starts to wilt and the cauliflower is just tender, 2 to 3 minutes. While the vegetables are cooking, prepare the cashew-lime sauce base.
Finish the curry
- In a small bowl, stir together the cashew-lime sauce base and ¾ cup [1½ cups] water.
To the pan with the cauliflower and cabbage, add your protein and any accumulated juices, carrots, and cashew-lime sauce, season with salt and pepper, and bring to a simmer. Cook, stirring occasionally, until the sauce is thickened slightly and your protein is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the curry to individual bowls, garnish with the toasted coconut, and serve.
- Measure the oil for cooking the curry.
- Measure the water for the cashew-lime sauce.
- Time the cooking.
- Garnish with the coconut.