Cashew Curry

This vegan curry is rich, filling, and delicious.

Yield 4 servings
Time 45 minutes
  • wok or frying pan
  • wooden spoon
  • 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.

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

Buy it: |

  Key to abbreviations and conversions