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Cashew nut curry
Serves 6 Starters and mains
Ingredients
- 250g raw unsalted cashew nuts
- 40g ghee
- 1 large onion, finely chopped
- 1 sprig curry leaves, leaves picked
- 2 small green chillies, chopped
- 10cm piece pandan leaf
- ½tsp cumin seeds, toasted and ground
- ½tsp ground turmeric
- 1tsp red chilli powder
- 1 cinnamon stick
- 300ml coconut milk
- 150ml coconut cream, plus extra to serve
- pinch roasted curry powder
Method
Soak the cashew nuts in a small bowl of water for 1 hour. Once softened, drain and set aside to dry off a bit.
Meanwhile, heat the ghee in a medium saucepan over a high heat. Once hot, add the onion, curry leaves, green chilli and pandan leaf and cook until the onion is fragrant and is starting to change colour. Add the cumin, turmeric, chilli powder and cinnamon stick and stir over a medium heat until the spices are lightly toasted. Add the nuts and stir to combine. Add the coconut milk, bring to the boil and cook until the sauce has thickened and reduced by half. Stir in the coconut cream, bring to the boil, then remove from the heat and season with salt.
Serve topped with a little extra coconut cream and the roasted curry powder.
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