Cashew Nut Curry

Cuisine: Indian

Region: Kerala

Recipe Type: Main Dish

Average User Rating: 1.53 / 5

Vegetarian / Vegan: Vegan

Cashew nuts and coconut are star ingredients in Keralan cooking. This curry pleasantly combines the richness of the cashews with the creaminess of coconut.


125g cashew nuts, unsalted
1/4 cup coconut oil
2 red onions, sliced
1 green chilli, shredded
2 fat garlic cloves, chopped
1 piece of fresh ginger (4cm), shredded
2 tsp coriander powder
1/4 tsp turmeric
1/4 tsp chilli powder
200g tomatoes, chopped
Dash of water

To finish:

1 coconut, grated (or 1.5 cups dried coconut)
2 tbsp natural low-fat yogurt
2 tbsp coriander leaves, chopped


1. Soak the cashew nuts in enough water to cover for about 15 minutes.

2. Heat the coconut oil in a large saucepan and tip in the onion, green chilli, garlic and ginger . Stir and fry until the onions turn golden.

3. Stir in the coriander powder, chilli powder and turmeric. Fry for a further minute or so to cook the spices. Add the tomatoes followed by a dash of water. Simmer over a moderate heat for about 10 minutes until the sauce has thickened slightly.

4. Mix the coconut with the yogurt and stir into the sauce. Bring to a simmer and tip in the cashew nuts. Serve hot, garnished with plenty of chopped coriander.

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Prep Time: 35 minutes

Cooking Time: 20 minutes

Servings: 4

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