Cashew Nut Curry

This recipes is quick and easy to make, and also no vegetables to cut!  Some of the ingredients are optional extras and can be left out.  You can make the sauce thicker or thinner according to your taste.


200 grams roasted cashew nuts

2 Roma tomatoes (other varieties are also fine, but these are the best for cooking.)

1 cup green peas (you can use more or less as you prefer)

2 teasppons cumin seeds

1/4 teaspoon hing

2 chillies (dry red or fresh green ones)

2 teaspoons grated fresh ginger

1 bay leaf

1/2 teaspoon turmeric powder

1 teaspoon corainder seeds, dry-roasted and ground (optional)

3/4 cup chopped fresh coriander leaves

1/2 teaspoon tamarind pulp (optional)

1/2 cup coconut milk (optional)

1 teaspoon oil

1 teaspoon sugar

salt to taste



  1.  Soak the cashew nuts in water for 1 to 2 hours (if you have raw cashew nuts, you need to roast them first).
  2. Grind the cumin seeds into powder, in a cofffee grinder or morter and pestle.  mix the powder with 2 teaspoons water.  Chop the tomatoes into small pieces.
  3. Heat the oil.  First add the chilli, then the cumin seeds, ginger and hing.  Fry until the cuin piwder mix becomes dry and aromatic.  Then add the tomato, salt, sugar turmeric and bay leaf.  Cook until the tomatoes are completely soft.  You may also add the tamarid pulp here.
  4. Turn of the heat, and add 1/4 of the soaked cashew nuts along with some of the water in which they were soaking.  With a blender, grind everything into a smooth paste.
  5. Add some more water to the tomato mix to get the desired consistency (liquid but creamy), and bring to the boil.  Add the green peas and the rest of the cashew nuts.  Boil on low heat for around 10 minutes until everything is cooked and the flavours have mixed together.
  6. Now add the coconut milk and corander leaves (if you wish to use them).  Boil for 1 or 2 minutes more.  Serve hot with rice.



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