Spicy Cashew Curry

February 17, 2014
3 Ratings
  • Serves 4
What You'll Need
  • 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.

See what other Food52ers are saying.

  • TattooersWife
  • Tereza
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

2 Reviews

TattooersWife June 16, 2014
Made this tonight and it was very good. I did add some grated cauliflower "rice" and a touch of salt. Very very good!
Tereza March 5, 2014
Looks absolutely delicious! Thank you for the inspiration!