Onion Paprika Curry

Roast cashews over moderate heat, turning occasionally, until golden brown and set aside.

Halve or possibly quarter the onions and cut into strips. Finely dice the garlic. Remove the seeds from the peppers and cut them into small pieces. Moderately heat the butter and oil in a large frying pan. Sauté the onions and garlic in it. Stir fry the curry for a few seconds. Stir in the paprika, water, wine and bouillon cubes. Season the vegetables with salt and cook al dente for 5-8 minutes.

In the meantime, peel, quarter and core the apples and cut them lengthwise into small slices. Mix with the vegetables and cook for about 3 minutes. The apples should not fall apart.

Mix the whipped cream, yogurt, lemon zest and juice and fold into the vegetables. Stir in the cashews. Season the curry with a little cayenne pepper and sprinkle with parsley.

Serve with barley slices or brown rice.

Tip: Use creamy natural yogurt for an even finer result!

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