Rated 3.1 stars by 36 users
This creamy cashew curry is pure comfort food, full of delicious flavour and spices. Plus, it’s vegan and gluten-free!
Make sure you give yourself enough time to soak the cashews overnight to plump them up.
250g raw cashews
½ brown onion, chopped
1 garlic clove, chopped
3-5 Gewürzhaus Curry Leaves
1 tsp Gewürzhaus Fenugreek Seed
3 tsp Gewürzhaus Suja's Sri Lankan Curry Blend
½ tsp Gewürzhaus Turmeric Ground
½ tsp Gewürzhaus Himalayan Pink Salt Fine
300ml coconut milk
Cover the cashews with water and soak for at least 6-8 hours.
Drain and rinse the cashews with fresh water.
Heat oil in a pan until hot, add the onion and garlic. Fry gently until the onion and garlic has softened, and then add the curry leaves.
Add the cashew nuts and the dry spices. Fry for 1-2 minutes until fragrant.
Add water and salt, cook for 5-10 minutes on a MED heat.
Add the coconut milk, bring to boil and simmer until the curry is thick and creamy.
Serve with steamed rice, Garlic Naan and Onion Sambal.
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