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  Lemon Cashew Stew



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2 Tablespoons grapeseed oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 Tablespoons finely chopped garlic
2 Tablespoons finely chopped turmeric
2 Tablespoons finely chopped ginger
3 Tablespoons green thai chili paste
1 lemon, peel cut into wide strips and juiced
3 Tablespoons tamari
Pinch of red pepper flakes (optional)
4 inches of lemongrass, pounded OR 2 bags of Lemon Zinger Tea
6 pods cardamom, cracked (place between two stacked spoons and squeeze)
Water to cover
1/2 cup cashew butter
1-2 cups stock of choice (I used homemade shrimp stock)
1 pound protein or veggies of choice (I used a fillet of corvina)
1/2 cup roasted cashews, coarsely chopped
Cayenne pepper, salt, sugar or honey
1-2 limes, quartered

Heat large covered pot over medium heat. Add oil, onion, celery and carrot.
Sauté until tender and onions are translucent.
Add garlic, turmeric and ginger. Stir continuously for a minute or two.
Add green thai chili paste, lemon peel and juice, tamari, red pepper flakes,
lemongrass or tea bags, and cardamom.
Cover with water, bring to a boil, reduce heat, cover and simmer 20-30 minutes.
Remove lemongrass or tea bags, cardamom pods and most of the lemon peel.
Let mixture cool slightly.
With an immersion blender or regular blender, puree 1/2 the mixture with cashew butter.
Add additional stock until desired consistency is achieved.
Season protein or veggies with salt and pepper as desired. Place in stewing liquid and bring to a boil.
Cover, lower heat and simmer until protein is cooked or veggies are desired doneness.
Serve hot in bowls as a soup or plated on top of rice or noodles.
Top with cashews. Pass the cayenne, salt, sugar and lime to add to taste.
Cover and refrigerate leftovers.

Copyright © 2018 Stefanie Samara Hamblen