Cashew Curry
A uniquely flavorful way to enjoy cashew nuts
1 hour
8 servings
Ingredients
How to do it
Cashew nuts 500gr
Rice (basmati or jasmine preferably)
Spices (cardamon, aniseed, cinnamon powder & sticks, dry chilli flakes, Laravel leafs)
Ginger (thumb size - peeled and choped)
Onions (1 onion choped finely)
Coconut milk - 1 can
Coriander (to dress)
Chilli for presentation
1 Lime
Padron peppers
TOP TIP: Soak nuts overnight in salty water - makes them big and soft
Fry spices first in a pan with two spoons of olive oil, add onions and ginger. Cook until onions are soft
Drain and add cashew nuts to the pan with spices. Once spices and nuts are mixed, add coconut milk and simmer to reduce volume and thicken.
Padron peppers cut lengthwise in half and fried in a hot pan with little olive oil until grill marks appear and peppers soften
