Serves: 3-4
Prep Time: 20 mins
Cooking Time: 35 mins
Ingredients
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
Method
- 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.
- Then blend in a spice grinder until smooth (this will last a good month in a kilner jar).
- 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.
- Add 1 tin of coconut milk and 250ml of vegetable stock, bring to the boil.
- Drain the 250g of cashews and add to the pan. Cook for a further 20 mins.
- Add 100g of peas. Cook 3-4mins.
- Serve with plain rice and lime.