Take Heart!
From Christian Vegetarian Association (CVA)

Cashew Curry

Yields 4 servings


1/2 pound whole cashews [The original recipe calls for the cashews to be soaked for 6 hours and then simmered for about 15 minutes until they are tender. I think this is unnecessary; in fact, I prefer crunchy cashews in my curry.]

2 T butter, ghee, or olive oil

5 shallots, thinly sliced

5 curry leaves

2-inch piece of lemongrass or zest of one lemon

1 T coriander

1/2t turmeric

1/2 t salt

2 chiles, thinly sliced

2 cloves garlic, minced

2 slices ginger

15 oz unsweetened coconut milk

2 T cilantro, chopped


  • Sauté the shallots in the butter or oil, stirring occasionally, until golden, about 10 minutes.
  •  Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes.
  • Add remaining ingredients and simmer until thickened, another 5-10 minutes. Remove curry leaves and serve, with rice.

Read more at Recipes