FOOD

Ingredients

2 cups of cashews (soaked in water overnight)

1 tablespoon of olive oil

1 onion, chopped

1 clove of garlic

1/2 teaspoon ginger

1/2 teaspoon turmeric

1/2 teaspoon paprika

2 teaspoons of curry

Salt and pepper to taste

1 and a half cup of water

1 and a quarter cup of unsweetened coconut milk

 

How to prepare

Drain the cashews and wash. Set aside.

Cook the onions in oil over the fire with garlic and ginger until the onion is golden.

Add curry, turmeric, paprika, salt and pepper and cook for 2 minutes.

Add the water, then the coconut milk and cashews and leave the mixture on the stove until it boils. Reduce heat and leave the mixture on the stove until the cashews are tender, for 25 minutes.

Remove from heat and set aside for 10 minutes until condensed.

Serve the cashew curry with basmati rice.