Cashew, Coconut & Pea Curry

Recipes & food styling Ginny Grant
Photography Aaron McLean
Styling Jessica Crowe

	75g (approx ½ cup) raw cashews
	50g (approx ½ cup) fine desiccated coconut
	1 green chilli
	2 tablespoons vegetable oil, coconut oil or ghee
	1 onion, chopped
	2 cloves garlic, minced
	a 5cm-piece of ginger, minced
	a 2cm-piece of fresh turmeric, minced (or use 1 teaspoon dried)
	½ teaspoon salt
	1 teaspoon ground cumin
	1 teaspoon ground coriander
	400g frozen peas
	100g sugar snap or snow peas, trimmed (optional)
	grated zest and juice of 1 lime
	a small handful of coriander leaves, chopped
	CASHEW TARKA
	4 tablespoons vegetable oil
	1-2 sprigs curry leaves
	50g raw cashews
	a pinch of chilli flakes
	½ teaspoon chaat masala

1.	Soak the cashews in warm water for 30 minutes.
2.	Soak the coconut in 150ml water for 30 minutes.
3.	Drain and rinse the cashews.
4.	Put into a blender with the rehydrated coconut and chilli and blitz until you have a smooth paste, adding a little more water if needed to make it smooth.
5.	Set aside.
6.	Heat the oil and fry the onion until soft, about 10 minutes.
7.	Add the garlic, ginger, turmeric, salt, cumin and coriander and fry for a few more minutes.
8.	Add the cashew paste and 250ml water.
9.	Cook gently for 10 minutes.
10.	Add the peas and cook until just tender, 4-5 minutes.
11.	If using sugar snaps or snow peas, add them in the last minute.
12.	You might want to add a little extra water depending on how thick you like the gravy to be.
13.	Stir in the lime juice and zest and the chopped coriander.
14.	Scatter with the tarka to serve.
15.	Serve rice or some roti alongside.
16.	CASHEW TARKA
17.	Heat the oil in a frying pan and add the curry leaves.
18.	Cook until fragrant and shiny.
19.	Transfer to a tray lined with paper towels.
20.	Add the cashews to the pan and fry until golden, stirring constantly, approximately 4-5 minutes.
21.	Remove the cashews from the oil and put onto paper towels for a minute, then toss in a bowl with the chilli flakes, chaat masala and sea salt to taste.
22.	Add the curry leaves just before serving.