Beary Cashew Curry

Beary Cashew Curry

Beary Cashew Curry

Veg Vegan

Fresh cashew nuts cooked in a gently spiced coconut milk gravy — a seasonal coastal Karnataka curry eaten during the summer cashew harvest. Tender cashews absorb the lightly sweetened coconut gravy flavoured with Beary spices and fresh green chillies.

Cuisines

Mangalorean Beary

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

1 cup cashew nuts
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 cup onion, finely chopped
1 teaspoon ginger-garlic paste
2 cups coconut milk
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon salt
2 green chilies, slit
1 cup water
2 tablespoons coriander leaves, chopped

Instructions

  1. 1 Heat coconut oil in a pan over medium heat.
  2. 2 Add mustard seeds and cumin seeds, allowing them to splutter.
  3. 3 Add chopped onions and sauté until golden brown.
  4. 4 Stir in the ginger-garlic paste and cook for another minute.
  5. 5 Add the cashew nuts and roast them until they are lightly golden.
  6. 6 Pour in the coconut milk and water, stirring well.
  7. 7 Add turmeric powder, red chili powder, coriander powder, and salt.
  8. 8 Add the slit green chilies and bring the mixture to a boil.
  9. 9 Reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally.
  10. 10 Garnish with chopped coriander leaves before serving.

Tips

For a richer flavor, use freshly extracted coconut milk.