Cashew, carrot and capsicum curry
A tasty, pretty excursion out of the ordinary
- 150 gms raw cashew nuts If you can't find raw ones you can use salted, but wash them thoroughly first.
- 150 gms carrot
- 1 small red capsicum, about the size of a tennis ball
- 50 gms brown onion
- 1 clove garlic
- 1 piece of ginger, about an inch long
- 3 tbsp vegetable oil
- 1 sprig curry leaves
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 tsp fennel seed
- 1 5cm stick of cinnamon
- 250 ml thick coconut milk
- 1 pinch salt
- 1 or 2 small red chillies - how many to use depends on how hot they are - taste them before using them
- Peel and cut 150 gms carrot into small chunks.
- Cut 150 gms capsicum into chunks the size of the carrot pieces.
- Peel and chop 50 gms onion into small pieces.
- Peel and chop 1 clove of garlic into pieces about the same size as the chopped onion.
- Peel and chop 1 inch piece of ginger into pieces about the same size as the chopped onion.
- Strip the leaflets off the curry leaf sprig.
- Pour three tbsp of vegetable into a saucepan. Put it on the stove and let it heat up for two to three minutes.
- Add the chopped onion, garlic and ginger to the saucepan and let this all cook for two to three minutes. You want the onion to soften slightly but not burn. Stir it once or twice.
- Add the curry leaf. Careful, it may spit so toss it in and stand back.
- Add 1 tsp of black mustard seeds, 1 tsp of turmeric, 1 tsp of fennel seeds and 1 cinnamon stick to the saucepan. Let all of this cook for one or two minutes.
- Add the 150 gms raw cashews, the chopped carrots, and the chopped capsicum to the saucepan.
- Add 250 ml thick coconut milk to the saucepan.
- Add a pinch of salt.
- Bring the curry to the boil, then turn the heat down and let it simmer for 30 mins.
- Chop the chili(es) very very small. Just before you serve the curry, sprinkle chopped chili over it and gently mix it through.