Spiced Cashew Curry

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Dinner (2274)      Healthy (1888)      Vegetarian (1517)      Snack (848)      Spicy (145)      Spices (59)      Cashew Nuts (6)     


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

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).


Serve over rice.

Or as an accompaniment, the second night I heated this up and had it with my Kashmiri chicken with dried apricots


#Cashew nuts
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