Vegetable, Cashew & Pea Curry (Vegan)
A traditional vegetable curry with a creamy coconut gravy
Ingredients:
- 2 tablespoon oil
- 250g cashews
- 150g garden peas
- 1 onion, sliced
- 2 tsp curry leaves
- 200ml coconut milk
- 100ml water
- 1 tsp Red or Yellow Curry Paste
- Kilombero Rice to serve
Directions:
- Heat oil in a pan and fry the curry leaves and onion.
- Add the cashews and peas and cook for 1 minute.
- Mix in a bowl the curry paste, coconut milk and water and add to the pan and simmer for 3 minutes.
- Add salt to taste and serve with Kilombero rice