Carrot and curry salad with cashew nuts

Name: Carrot and curry salad with cashew nuts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 kg Carrots; 100 g Cashew nuts; 1 Lime; 2 TABLESPOONS Oil (e.g. lemon or lime oil); 1 TEASPOON Curry Powder; 300 ml Vegetable broth; 1-2 TABLESPOONS Maple syrup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (approx. 200 g) Baby Romaine Salads; 200 g Feta cheese

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 kg Carrots
100 g Cashew nuts
1 Lime
2 TABLESPOONS Oil (e.g. lemon or lime oil)
1 TEASPOON Curry Powder
300 ml Vegetable broth
1-2 TABLESPOONS Maple syrup
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (approx. 200 g) Baby Romaine Salads
200 g Feta cheese

Directions

1
Peel and wash the carrots and cut them diagonally into thin slices. Roast cashew nuts in a pan without fat. Take out, let it cool down a bit and chop it roughly. Wash and dry limes and grate half of the peel thinly. Halve the lime and squeeze out one half. Heat the oil in a flat, wide pan. Steam carrots for about 1 minute, then dust with curry powder.
2
Fry briefly, then deglaze with broth. Add maple syrup and lime juice. Season carrots with salt and pepper and cook covered for about 5 minutes until firm to the bite. Put carrots and steaming stock into a bowl and let it cool down. Wash and clean the salad and cut into strips. Mix salad, lime zest and cashew nuts and season again with a little curry, salt, pepper and possibly maple syrup. Crumble the cheese on top and serve
3
Waiting time approx. 20 minutes