Colorful Cashew Curry Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 1/2 lb whole cashews 2 tablespoons olive oil ( or butter) 5 shallots, thinly sliced ( or green onions) 1/4 cup red bell peppers, chopped 1/4 cup peas (optional) 1 teaspoon curry powder 1 lemons, zest of ( or 2-in piece of lemongrass) 1 tablespoon coriander 1/2 teaspoon turmeric 1/2 teaspoon salt 2 green chilies, thinly sliced 3 garlic cloves, minced 2 slices ginger, thin slices 15 ounces unsweetened coconut milk 2 tablespoons cilantro, chopped Directions Sauté the shallots, red bell pepper, and peas(if using) in the olive oil or butter, stirring occasionally, about 10 minutes. Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes more. Add remaining ingredients and simmer until thickened, another 5-10 minutes. Serve with rice. Garnish with more cilantro, if desired.