Vegetarian Curry with Crunchy Cashews

(Serves 4)


1/2 lbs whole cashews
2 tbsp olive oil
5 shallots, thinly sliced
1 tbsp coriander
Zest of one lemon
5 curry leaves
1/2 tsp turmeric
2 tbsp cilantro, chopped
1/2 t salt
2 chillies, thinly sliced (or less if you like it less hot)
2 cloves garlic, minced
1 1/2 tsp fresh ginger, grated
15oz unsweetened coconut milk


In a large saucepan, heat the olive oil and saute the shallots until golden. Add the curry leaves, lemon zest, turmeric, chillies, salt, ginger and garlic and saute until fragrant, about 7 to 8 minutes. Stir in the remaining ingredients and simmer for about 10 minutes, until mixture starts to thicken.

Remove curry leaves and serve immediately with brown rice.


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