Cashew Nut Curry
Recipe Type: Main Dish
Average User Rating: 1 / 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
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.
Submitted By: Miep Kesseler
Prep Time: 35 minutes
Cooking Time: 20 minutes
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