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Cashew curry: recipe illustration
Vegetarian

Cashew curry

Whole cashew nuts simmered in a coconut milk and turmeric sauce, soft and slightly sweet. A rich, gentle vegetarian curry that is often served at celebrations.

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Ingredients

Ingredients

Trempage

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the cashew nuts in hot water for 15 minutes to soften them, then drain.
  2. Heat the coconut oil and brown the onion for 5 minutes over medium heat.
  3. Add the garlic, curry leaves and split chilli, then fry for 1 minute.
  4. Stir in the curry powder and turmeric, and cook for 1 minute.
  5. Pour in the coconut milk, add the drained cashews and season with salt.
  6. Simmer gently for 15 minutes, until the sauce thickens and the nuts are tender. Serve with rice.

Variations and tips

Roasted version. Dry-roast the cashew nuts for 3 minutes before adding them for a nuttier flavour.

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Original Ecomely recipe.