"The cashews need 6 hours to soak, so plan ahead. Serve with basmati rice." Vegetarian Cooking for Everyone

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Name: Cashew Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1/2 lb whole cashew nuts; 2 tbs clarified butter, or ghee; 5 shallots thinly sliced; 2 small bay leaves or 5 curry leaves; 1 2-inch piece lemongrass or grated zest of 1 lemon; 1 tbs ground coriander; 1/2 tsp turmeric; 2 serrano chiles thinly sliced; 2 cloves garlic chopped; 2 slices ginger; salt; 1 15 oz can coconut milk; 2 tbs chopped cilantro

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INGREDIENTS

1/2 lb whole cashew nuts
2 tbs clarified butter, or ghee
5 shallots ; thinly sliced
2 small bay leaves or 5 curry leaves
1 2-inch piece lemongrass or grated zest of 1 lemon
1 tbs ground coriander
1/2 tsp turmeric
2 serrano chiles ; thinly sliced
2 cloves garlic ; chopped
2 slices ginger
salt
1 15 oz can coconut milk
2 tbs chopped cilantro

Servings

INSTRUCTIONS

Heat the butter in a small skillet, add the shallots, and cook over medium heat until golden, stirring occasionally, about 10 minutes. Add the bay leaves, lemongrass, coriander, turmeric, chiles, garlic, ginger, and 1/2 tsp salt. Cook until fragrant, then add the coconut milk, 1 tbs cilantro, and cashews. Simmer over moderate heat until the sauce is thickened, stirring occasionally. Remove the bay leaves. Garnish with remaining cilantro.

NOTES

Time does not include the 6 hour soaking time for the cashews.

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Cashew Curry

1/2 lb whole cashew nuts
2 tbs clarified butter, or ghee
5 shallots thinly sliced
2 small bay leaves or 5 curry leaves
1 2-inch piece lemongrass or grated zest of 1 lemon
1 tbs ground coriander
1/2 tsp turmeric
2 serrano chiles thinly sliced
2 cloves garlic chopped
2 slices ginger
 salt
1 15 oz can coconut milk
2 tbs chopped cilantro

Soak the cashews for 6 hours, changing the water several times so the nuts will whiten. Drain, then put them in a saucepan with 1 1/2 cups water and simmer until tender, 12-15 minutes. Taste them as they cook to make sure they don't become mushy. Drain and set aside. 
Heat the butter in a small skillet, add the shallots, and cook over medium heat until golden, stirring occasionally, about 10 minutes. Add the bay leaves, lemongrass, coriander, turmeric, chiles, garlic, ginger, and 1/2 tsp salt. Cook until fragrant, then add the coconut milk, 1 tbs cilantro, and cashews. Simmer over moderate heat until the sauce is thickened, stirring occasionally. Remove the bay leaves. Garnish with remaining cilantro.

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 4 Servings

Calories: 639
Calories from Fat: 509 (80%)

Amt Per Serving		% DV

	Total Fat 56.6g	75 %
	Saturated Fat 29.8g	149 %
	Monounsaturated Fat 16.5g
	Polyunsanturated Fat 4.7g
Cholesterol 12mg		4 %
Sodium 29.3mg		1 %
Potassium 725.5mg		19 %
Total Carbohydrate 29.9g		9 %
	Dietary Fiber 2g	8 %
	Sugars, other 27.9g
Protein 12.1g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 639

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