Cashew and Coconut Curry

Recipe by
Total Time:
10 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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  • 15 - Cashewnuts
  • 1 - Green coconut with flesh
  • 2 tbsp - Refined oil
  • 2 - Onions, chopped fine
  • 1 - Tomato, chopped
  • 2 - Green chillies, chopped
  • 1/2 tsp - Turmeric
  • Salt to taste
  • 1/2 tsp - Sugar
  • 1 cup - Fresh coriander

How to Make Cashew and Coconut Curry

  • Soak the cashewnuts in hot water for 5 mins. Cut the green coconut flesh into finger sized pieces.
  • Heat the oil in a karahi. Fry the onions till they begin to go slightly brown.
  • Add the tomatoes, green chillies, turmeric and cook until tomatoes are soft. Add coconut, cashewnuts, salt and sugar. Saute for 2 mins. There should be a thick gravy.
  • Garnish with fresh coriander.
  • Serve with rotis or parathas.