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Cashew Curry Chowder Recipe

by Global Cookbook

Ingredients

2 Tbsp. safflower oil 3 x celery stalks diced 1 x onion diced 2 x carrots diced 1 x russet potato peeled, diced 1 x white rose or possibly yellow finn potato peeled, diced 2 x garlic cloves chopped

3 Tbsp. curry pwdr 1 1/2 c. chicken or possibly vegetable stock or possibly water 3 c. lowfat milk 4 Tbsp. potato flour 1/2 c. cream Salt Freshly-grnd black pepper to taste 1 c. roasted cashews coarsley minced

Directions

1. Heat oil in a heavy soup pot. Add in celery, onion and carrots and saute/fry till onions are soft. Stir in potatoes and garlic. Add in curry pwdr and saute/fry for a minute. Stir in stock and lowfat milk. Bring to a boil, lower heat and simmer till all vegetables are soft.
2. Combine potato flour with a little of the soup liquid to make a runny paste. Stir sufficient 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.
3. This recipe yields 4 servings.

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