Spicy Cashew Curry

By • February 17, 2014 • 2 Comments



Serves 4

  • 1 cup raw cashews, soaked overnight
  • 3 tablespoons grapeseed oil or ghee
  • 1 teaspoon mustard seeds, brown preferred
  • 1/2 teaspoon cumin seed
  • 3 garlic cloves, chopped
  • 2 tablespoons chopped ginger
  • 1 fresh hot green chile, sliced
  • 1 package frozen peas, thawed
  • 1/4 curry leaves or cilantro leaves
  • 2 teaspoons lemon juice
  1. Soak cashews overnight.
  2. Heat oil or ghee in a large skillet over medium-high. Toast seeds, garlic, ginger and chile in hot oil. Add peas, cashews, curry leaves and ¼ cup water. Cover and cook 5 minutes. Uncover skillet and cook, stirring, 2 minutes or until cashews begin to brown. Stir in lemon juice. Serve over rice, if desired.
Jump to Comments (2)

Comments (2) Questions (0)

Default-small
Default-small
Default-small

2 months ago TattooersWife

Made this tonight and it was very good. I did add some grated cauliflower "rice" and a touch of salt. Very very good!

Default-small

6 months ago Tereza

Looks absolutely delicious! Thank you for the inspiration!

http://lifeandcity.tumblr...