Cashew Curry

This vegan curry is rich, filling, and delicious.

Yield	4 servings
Time	45 minutes
Tools	wok or frying pan wooden spoon
Ingredients	½ pound whole cashews* 2 T 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 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. Adapted from Vegetarian Cooking for Everyone (read my review). Buy it: Amazon.com \| Amazon.co.uk
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