Spicy Cashew Curry

February 17, 2014
  • 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
In This Recipe
  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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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, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.