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:
  1. Heat oil in a pan and fry the curry leaves and onion.
  2. Add the cashews and peas and cook for 1 minute.
  3. Mix in a bowl the curry paste, coconut milk and water and add to the pan and simmer for 3 minutes.
  4. Add salt to taste and serve with Kilombero rice

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