This vegetarian curry is rich, filling, and delicious, and can easily be made vegan.
Easy Recipes • Indian Recipes • Main Courses • Quickies • Vegan
- 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
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.
*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.
Adapted from Vegetarian Cooking for Everyone (read my review).
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