Cashew And Coconut Curry Recipe

Cooking Directions

• STEP 1.In a large pan, heat oil over medium heat. Add onions and cook until softened.
• STEP 2.Add garlic, ginger, and spices to the pan and cook for another minute until fragrant.
• STEP 3.Add the cashews and cook for a few minutes until lightly toasted.
• STEP 4.Pour in the coconut milk and vegetable broth. Bring to a simmer and let cook for 15-20 minutes until the flavors meld together.
• STEP 5.Using an immersion blender or a regular blender, blend the curry until smooth and creamy.
• STEP 6.Return the curry to the pan and season with salt and pepper to taste.
• STEP 7.Serve the cashew and coconut curry over steamed rice or with naan bread. Garnish with fresh cilantro and lime wedges, if desired.

Cooking Tips

• Soak the cashews in water for a few hours before using to make them easier to blend.
• For a spicier curry, add a chopped chili pepper or a teaspoon of chili powder.
• If you prefer a thicker curry, simmer it for a bit longer to reduce the liquid.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover curry in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a saucepan over medium heat until heated through.
• Serve the cashew and coconut curry over steamed rice or with naan bread for a complete meal.
• Garnish with fresh cilantro and lime wedges for added freshness and flavor.