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
Build a full meal around Beary Cashew Curry
Get a matched combo of sides and accents
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 Seed |
|
1 teaspoon | Cumin , seeds |
|
1 cup | Onion , finely chopped |
|
1 teaspoon | Ginger-garlic paste |
|
2 cups | Coconut Milk , thick |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Salt |
|
2 | Green Chili , slit |
|
1 cup | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds and cumin seeds, allowing them to splutter.
- 3 Add chopped onions and sauté until golden brown.
- 4 Stir in the ginger-garlic paste and cook for another minute.
- 5 Add the cashew nuts and roast them until they are lightly golden.
- 6 Pour in the coconut milk and water, stirring well.
- 7 Add turmeric powder, red chili powder, coriander powder, and salt.
- 8 Add the slit green chilies and bring the mixture to a boil.
- 9 Reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, use freshly extracted coconut milk.