RECIPE: Cashew Nut Curry (Vegan) - *Corrected Version*

[Guest guest]

Very sorry. I had previously written 250 g / 1 lb raw cashews. That should

have been 1/2 pound of course. It has been corrected in the files and deleted

from the archives.

 

 

CASHEW NUT CURRY (Vegan)

 

(adapted from a Sri Lankan recipe by Charmaine Solomon)

 

This will serve 4.

 

250 g. / 1 lb (approx.) raw cashews, soaked overnight, drained.

2 cups thin coconute milk

1 medium onion, chopped

3 or more fresh green chillies, finely chopped

1/2 tsp ground turmeric

2 or 3 cloves garlic, chopped

1 tsp grated fresh ginger

5cm / 2-inch stick cinnamon

2 strips lemon zest or 1 stalk lemon grass

10 curry leves

salt to taste

1 cup thick coconut milk

 

Put all ingredients except the nuts into a large pan and bring to the boil, turn

 

heat down and simmer *uncovered* for about 10 minutes.

 

Add cashews and simmer for another 30 minutes. Cashews should now be

tender - if not, simmer a little longer.

 

Add thick coconut milk and simmer until all heated through.

 

NOTE: Depending on the size and shape of your pan and the heat of your

stove you may find that you need more liquid (doubtful). If so, add more

coconut milk or water (to make up for the evaporation), but remember you are

adding more coconut milk at the end.

 

We love this one and serve it with a variety of raitas, etc., and with of course

rice!

 

Best,

 

Pat ;=)