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Cashew Nut Curry with Mango Raita

Course Main
Cuisine Indian
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients

Cashew Nut Curry

  • 300 g dessiccated coconut
  • 1 tsp coriander seeds
  • 1 tsp poppy seeds
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp chilli powder
  • 2 tbsp oil
  • 6 celery sticks sliced
  • 2 onions sliced
  • 1500 g unsalted cashew nuts broken
  • 300 ml vegetable stock
  • 4 tomatoes chopped
  • salt and pepper to taste

Mango Raita

  • 1 large ripe mango
  • 450 g carton natural set yogurt
  • 1 spring onion sliced
  • 1 tsp cumin seeds roasted

Instructions

Cashew Nut Curry

  • Grind the coconut, coriander and poppy seeds, cumin, turmeric and chilli powder together in a coffee grinder (or electric blender with 1 tablespoon of oil).
  • Heat the oil in a pan, add the celery and onions and sauté for 5 minutes, until lightly coloured. Add the ground spices and cashew and cook for 5 minutes, stirring frequently. Add the stock and bring to the boil. Add the tomatoes, cover and simmer for 45 minutes. Season with salt and pepper

Mango Raita

  • Cut the mango either side of the stone, scoop out all the flesh and chop. Mix with the remaining ingredients.