Xanthan-Free Zone

Real food, incidentally gluten-free.

Archive for Coconut Milk

Cashew Curry

Who would have thought you could make a curry from cashews? It’s indulgent and delicious. This ridiculously easy recipe is from 660 Curries by Raghavan Iyer.

Serves six to eight, probably best served as part of a meal with a vegetable curry or something because it’s quite rich.

Ingredients:
2 cups raw unsalted cashews
400g tin coconut milk (or slightly smaller tin coconut cream)
1 tsp salt
1/2 tsp tumeric
1/2 tsp cayenne pepper
12 curry leaves
6 cardamon pods
6 cloves
1 cinnamon stick

Bring cashews to the boil in a saucepan of hot water, then take the pan off the stove and leave to soak for two or more hours.

Drain the cashews then combine all ingredients in the saucepan. Bring the the boil and cook on a medium heat for 30-40 minutes.