This was made with soaked cashews and was great as a meal, on rice, or as an accompaniment.
I have used ready ground spices, however they have more flavour if you buy the spice and crush them yourself.
Preparation Time: 5 minutes plus soaking overnight
Cooking Time: 30 minutes
Serves: 2 as a main
Ingredients 150 g unsalted cashew nuts
1 small onion, sliced finely
Garlic clove, crushed
½ tsp coriander
½ tsp cardamom
½ tsp cumin
½ tsp chilli paste or a small green chilli
½ cinnamon stick
¼ tsp turmeric
3 tbsp coconut cream (or more if needed)
150 g vegetable stock (I used home made)
1 kaffir lime leaf, crushed
Brown rice, to serve
Soak the cashews in cold water overnight.
Drain them thoroughly, and if using whole spices, crush them.
Heat a bit of oil in a frying pan and cook the onions and garlic for a few minutes, till the onion is soft but not brown.
Add the chilli, spices, cinnamon and ground turmeric, and cook for a minute or so.
Add the coconut cream, and the stock to the pan and bring to the boil.
My soup was a broccoli based one and hence it is green!
Add the cashews, crushed lime leaves and if required, some salt and pepper.
Cover the frypan, and on a very low heat, simmer for about 15 minutes, taking care that it does not boil dry. I use gas and it does not go low enough, so I had to add some more coconut cream (or water).