This vegetarian curry is rich, filling, and delicious, and can easily be made
vegan.
Yield
4 servings
Time
45 minutes
Tools
wok or frying pan
wooden spoon
Ingredients
˝ 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
˝ t turmeric
˝ t salt
2 chiles, thinly sliced
2 cloves garlic, minced
2 slices ginger
15 oz 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.
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Recipe: Cashew Curry
