Green beans with cashew sauce and red cabbage salad

Name: Green beans with cashew sauce and red cabbage salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Oranges; 250 g Red cabbage; 1 Parsnip; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Soft dates (without stone); 3 TABLESPOONS Olive oil; 60 g Cashew nuts; 3 TABLESPOONS Coconut flake; 1 piece(s) (approx. 15 g) Ginger; 1 small green chili pepper; 400 g green beans; 7-10 Tbsp Salt; 7-10 Tbsp Turmeric powder; 200 ml Buttermilk; 1 TEASPOON Oil; 1 TEASPOON Sesame Oil; 1 TEASPOON black mustard seeds; 1 TEASPOON Cumin seed; 5 Curry leaves (Asian shop)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

"We serve our exotic, finely seasoned cashew sauce with crunchy beans. Roasted nuts on top. Perfect.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Oranges
250 g Red cabbage
1 Parsnip
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Soft dates (without stone)
3 TABLESPOONS Olive oil
60 g Cashew nuts
3 TABLESPOONS Coconut flake
1 piece(s) (approx. 15 g) Ginger
1 small green chili pepper
400 g green beans
7-10 Tbsp Salt
7-10 Tbsp Turmeric powder
200 ml Buttermilk
1 TEASPOON Oil
1 TEASPOON Sesame Oil
1 TEASPOON black mustard seeds
1 TEASPOON Cumin seed
5 Curry leaves (Asian shop)

Directions

1
For the red cabbage salad, peel oranges so that the white skin is also removed. Cut out the fillets between the parting skins, collecting the juice. Clean and wash the cabbage and cut it into thin strips from the stalk. Peel and coarsely grate the parsnip. Knead cabbage, parsnip, orange juice and salt with your hands. Coarsely chop the dates. Mix with the oil into the cabbage. Season to taste with salt and pepper and put aside.
2
For the beans, pour boiling water over 40 g of cashew nuts, soak for about 15 minutes. Soak 1 tablespoon of coconut also in warm water. Peel and chop the ginger. Wash and clean the chilli, cut lengthwise and remove seeds. Chop the chilli.
3
Clean and wash the beans and cook them in boiling salted water for about 8 minutes. Drain and rinse with cold water. Squeeze the grated coconut well, drain the cashews. Mix together with ginger, chilli, 1 tsp. turmeric and 3 tbsp. buttermilk in a universal chopper to a creamy paste.
4
Heat oil and sesame oil in a frying pan. Heat mustard and cumin seeds in it until the seeds start to crack. Add the curry leaves and cashew paste and fry for about 1 minute. Add the rest of the buttermilk and simmer for about 3 minutes while stirring.
5
Roast the rest of the cashew nuts and 2 tbsp. grated coconut in a pan without fat. Arrange the beans with the still hot sauce, sprinkle with the roasted nuts. Serve with red cabbage salad.