Cashew Curry - The Veggie Table

Vegetarian recipes and info



Cashew Curry

This vegetarian curry is rich, filling, and delicious, and can easily be made vegan.

Yield 4 servings
Time 45 minutes
  • 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
  • 2 c unsweetened coconut milk
  • 2 T cilantro, chopped
Directions Sauté the shallots in the butter or oil, stirring occasionally, until golden, about 10 minutes.

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.

Notes *The original recipe calls for the cashews to be soaked for 6 hours and then simmered for about 15 minutes until they are tender. I think this is unnecessary; in fact, I prefer crunchy cashews in my curry.

Vegetarian Cooking for EveryoneAdapted from Vegetarian Cooking for Everyone (read my review).

Buy it: |

  Key to abbreviations and conversions


Leave a Reply

You must be logged in to post a comment.

Sign up for my newsletter to find out about new recipes, articles, and cookbook reviews.
Subscribe to the free Veggie Table newsletter

Vegetarian newsletter

Recipes + Info

Information Disclaimer. Information on this website is intended as general information only. It is not intended to provide or take the place of medical advice.
© 2002-2015 
All Rights Reserved.
About The Veggie Table

Themed by Vitamintabletten | Powered by WordPress | Hosted by Bluehost