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Cashew Curry

A uniquely flavorful way to enjoy cashew nuts

1 hour

8 servings

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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

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