Ingredients

• Cashew nuts - 1/2 cup
• Oil - 2 tbsp
• Garlic - 1 tbsp, minced
• Fresh red chillies - 3 to 4, sliced
• Onions - 1 cup, sliced
• Coriander powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Potatoes - 1 cup, peeled and cubed
• Snake beans (cow peas, karamani) - 1 cup, cut into 4 cm lengths
• Cabbage - 1 cup, roughly chopped
• Water or second extract of coconut milk - 1 cup
• Thick coconut milk - 1 cup
• Lime juice - 1 tbsp
• Salt to taste

How to Make Indonesian Vegetables and Cashewnuts Stew

• Soak cashewnuts in very hot water for 2-3 hrs. Split into halves.
• Heat oil, fry garlic till light brown, add chillies and onions for a while.
• Add coriander and turmeric powders.
• Add cashewnuts and water or second extract of coconut milk.
• Cover and cook for 10 mins.
• Add potatoes and long beans.
• When they are cooked, add cabbage.
• Add salt and simmer till all the vegetables are cooked.
• Add the thick coconut milk, bring to a boil and remove from fire.
• Stir in the lime juice.