Green Bean Curry with Peas and Cashews

• 1/2 cup raisins
• 2 Tbs. mild Indian curry paste, such as Pataks
• 4 cups frozen green beans
• 2 cups frozen peas
• 1 cup coarsely chopped roasted unsalted cashews

1. Place raisins in measuring cup, and cover with enough boiling water to make 1 cup.
2. Let stand 5 minutes.
3. Drain, and reserve liquid.
4. Combine curry paste with 1/4 cup raisin-soaking liquid in large skillet.
5. Cook 1 minute over medium-high heat, or until curry paste darkens and becomes fragrant.
6. Add green beans, raisins, and remaining raisin-soaking liquid; cover skillet, and cook 2 minutes.
7. Add peas, stir to coat vegetables with liquid, cover, and cook 2 minutes more, or until peas are mostly defrosted.
8. Season with salt and pepper, if desired, and cook 3 to 4 minutes more, uncovered, or until skillet is dry and vegetables are bright green and tender.
9. Serve sprinkled with cashews.

raisins, curry, frozen green beans, frozen peas, cashews

Taken from www.vegetariantimes.com/recipe/green-bean-curry-with-peas-and-cashews/ (may not work)