Spicy Cashew Curry

By Caroline Wright
February 17, 2014
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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.

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