Cashew Curry Recipe

Posted on January 22, 2014



All these are rough and flexible based on the taste you like

250g of raw cashews,  (has to be RAW)

2 cans of coconut milk (basing on Harris Teeter small can size), 400 ml

3-4 curry leaves or 1 tbsp curry powder

1 cinnamon stick

1 tsp Red pepper or cayenne pepper (or more if you like spice)

1tbsp turmeric powder

Finely chopped onion, garlic (3-4 kernels), and if you like something extra, 2 pieces of green or red chili finely chopped

1 tsp table salt

1-2tsp oil to lubricate the saucepan


Soak the raw cashews in cold water for about 36 hours but no more, as it will ferment. Leave uncovered in a cool dry place.

Heat the oiled up saucepan (or pot or whatever) on high heat with onions, garlic, and chilies, stirring until you can see it is sizzling and notice the aroma. This will be about 3 minutes.

Then throw in the curry leaves or powder and cinnamon stick. Again wait till you can smell the flavor, which should not take more than 2 minutes,  then throw in the cashew, stir in for about one minute and throw in the pepper/cayenne, and turmeric.

Stir well so everything mixes for about 3-4 minutes and as soon as you notice things getting dry, in goes the coconut milk.

Drop the heat to low and stir well. Wait till the coconut milk is reduced a little and then add salt. Keep stirring on low heat to required level of dryness and flavor. I would do this for about 5-7 minutes from when the coconut milk went in, depending on the volume of curry. And then it is ready.

If it’s really watery, you may not have the cashews absorbing much of the flavor. If it’s too dry (i.e no sauce left) then the cashews will be crunchy, shrunk but flavorful. You need to be in the middle so make sure to taste the sauce and a piece of cashew once every minute or two. You can stop when you like the taste.


Serve hot with fried rice, jasmine, brown or Basmati rice, or even couscous or dry fried noodles (I’m thinking Mi Gorang or Singapore fried noodle).

Posted in: Life