Cashews with Cardamom and Cloves
Adapted from 660 Curries by Raghavan Iyer
This curry dish is fast and easy to make, but plan a bit ahead to soak the cashews. The dish is warm and hearty, and quite rich, and amazingly delicious. Look for fresh curry leaves on the Internet, but you can make the dish without as well.
Prep Time: 5 minutes, plus 2 hours unattended
Cook Time: 40 minutes
Serves: 8 servings
2 cups raw cashews
1 can coconut milk, unsweetened (about 14 ounces)
1 teaspoon sea salt
½ teaspoon turmeric
½ teaspoon ground cayenne pepper
12 fresh curry leaves
6 cardamom pods
6 whole cloves
2 cinnamon sticks, about 3 inches long
Pour two cups of cashews into a medium size pot. Cover with water and bring to a boil. Once the cashews reach a boil, remove from the heat and set aside for about two hours.
After two hours, drain the cashews and add them back to the pan. Add the 1 can coconut milk, 1 teaspoon sea salt, ½ teaspoon turmeric, ½ teaspoon ground cayenne pepper, 12 fresh curry leaves, 6 cardamom pods, 6 whole cloves, and 2 cinnamon sticks to the cashews in the pot and bring to a boil.
Once the mixture reaches a boil reduce the heat to medium-low, cover the pot and simmer for about 35 minutes, stirring occasionally, until thick and creamy and the cashews are tender.
When cooked, remove the cardamom pods, cloves, and cinnamon sticks and serve with rice.