Serves: 3-4

Prep Time: 20 mins

Cooking Time: 35 mins



For the curry powder-

4 tbs coriander seeds

3 tbs cumin seeds

2 tbs black peppercorns

1 tbs black mustard seeds

2 tbs raw basmati rice

3 tsp cloves

2 tsp green cardamom

1 tsp fennel seeds


250g cashews, soaked in water for at least an hour

1 tbs coconut oil

1 finely diced onion

1 clove crushed garlic

50mm piece ginger, chopped

15g curry powder (see above)

1 tsp turmeric

1 tsp smoked paprika

1 tin coconut milk

100g peas

12 curry leaves

250ml veg stock


Serve with plain rice and lime



  1. For the curry powder – Place, 4 tbs of coriander seeds, 3 tbs of cumin seeds, 2 tbs black peppercorns, 1 tbs black mustard seeds, 2 tbs raw basmati rice, 3 tsp cloves, 2 tsp green cardamom, 1 tsp fennel seeds in a dry pan and dry fry on low heat for about 5mins until they become fragrant.
  2. Then blend in a spice grinder until smooth (this will last a good month in a kilner jar).
  3. Fry 1 finely diced onion, 50mm piece of ginger and 1 clove of crushed garlic for 7 mins in the 1 tbs of coconut oil. Add 2 tbsp of the curry powder and 12 curry leaves and cook for 3minutes.
  4. Add 1 tin of coconut milk and 250ml of vegetable stock, bring to the boil.
  5. Drain the 250g of cashews and add to the pan. Cook for a further 20 mins.
  6. Add 100g of peas. Cook 3-4mins.
  7. Serve with plain rice and lime.

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