How To Make Cashew Nut & Green Pea Curry

Serves 4

• 150g unsalted cashew nuts
• 100g frozen green peas
• 1 large onion, finely sliced
• 1 cinnamon quill
• 1 tsp fennel seeds, pounded
• 3 garlic cloves, chopped
• 1 green finger chilli, sliced
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tin of coconut milk
• Salt to taste
• 3 tbs vegetable oil

Method

Unlike the cashew nuts in South East Asia, the ones we buy here have been starved of hydration and therefore tend to be parched and dry. Soak them for up to 2 hours to return them back to a refreshed state. Using a skillet or a deep frying pan heat the oil over a medium temperature and slip in the pounded fennel seeds followed by the cinnamon stick, stir for a minute then add the garlic, green chilli and onion and cook until the onion has turned a toffee colour at the edges and the garlic is yielding its aroma. Turn the heat down to low, spoon in the cashew nuts and toss around the pan coating them with the onion and aromatics for a couple of minutes. Tip in the chilli powder, turmeric, cumin and coriander powder and season with salt and sauté for 2 minutes. Pour in the coconut milk and garam masala and simmer for 10 minutes, stirring regularly and you’ll notice the mix will turn a warm yellow ochre, now add the frozen peas and cook for a further 5 minutes making sure the peas remain bright perky and jewel like.

Serve with flatbread or rice.