Cashew nut curry with coriander chutney recipe

This recipe is from the team at NZ House & Garden magazine.

Sri Lankan in origin, this unusual and delightful vegan curry, packed with creamy cashew nuts, is loved by vegetarians and omnivores alike. The fresh coriander chutney makes a wonderful accompaniment to any curry.

READ MORE:
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* Recipe: Roasted cauliflower coconut korma with cashews and brown rice – My Food Bag
* Spicy egg curry – simple and delicious

CASHEW NUT CURRY WITH CORIANDER CHUTNEY

Prep: 10 minutes plus 30 minutes to soak coconut | Cook: 20 minutes | Serves: 4-6

Ingredients

Cashew nut curry

2 tbsp sunflower oil

3 green cardamom pods

1 cinnamon stick

1 small onion, finely chopped

2 green chillies, deseeded and chopped

200g cashew nuts

1 cup canned chopped tomatoes

1/3 cup coconut cream

Coriander chutney

½ cup fine desiccated coconut

1 tbsp sunflower oil

1 green chilli, roughly chopped

1 tbsp grated ginger

Handful coriander leaves

1 tsp tamarind paste

1/2 tsp salt

Method

Cashew nut curry: Heat oil in a large pot. When hot, add cardamom and cinnamon and let sizzle for 30 seconds until fragrant. Add onion, chillies and a little salt. Cook for about 5 minutes, stirring regularly until onion just softens.

Add cashew nuts, tomatoes, and 1 cup cold water. Bring to the boil then turn down the heat and simmer for 10 minutes, stirring regularly, until cashews start to soften and liquid is reduced. Add coconut cream and simmer for 3-4 minutes more until the sauce is creamy. Check and adjust seasoning with salt, if needed.

Coriander chutney: Put coconut in a small bowl, add ½ cup cold water and soak for 30 minutes.

Heat oil in a small frying pan. Add chilli, ginger and coriander leaves and stir-fry over medium heat for 30-60 seconds. Remove to a plate to cool a little.

Put softened coconut and water in a mini food processor. Add the tamarind and salt. Add the cooked chilli, ginger and coriander. Puree to a paste. Taste and adjust seasoning with salt, if needed.

Serve the curry with coriander chutney on the side.