Cashew Nut Curry
Recipe Type: Main Dish
Average User Rating: 0.64 / 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
Like this vegetarian Cashew Nut Curry recipe? Add to "My Recipe Box"
Did you enjoy this recipe for Cashew Nut Curry? Would you change it somehow? Let us know your thoughts!