• wok or frying pan
• wooden spoon

• ½ pound whole cashews*
• 2 T butter, ghee, or olive oil
• 5 shallots, thinly sliced
• 5 curry leaves
• 2-in piece of lemongrass or zest of one lemon
• 1 T coriander
• ½ t turmeric
• ½ t salt
• 2 chiles, thinly sliced
• 2 cloves garlic, minced
• 2 slices ginger
• 15 oz unsweetened coconut milk
• 2 T cilantro, chopped

Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes.

Add remaining ingredients and simmer until thickened, another 5-10 minutes. Remove curry leaves and serve, with rice.

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone.