🥥 Cashew Coconut Curry Recipe

A fragrant, South Indian–inspired curry made with toasted cashews, coconut, and warming spices — creamy, comforting, and loaded with texture.

🧂 Ingredients (Serves 3–4)
For the Curry:
1/2 cup whole cashews (raw, unsalted)

2 tbsp oil or ghee

1 tsp mustard seeds

1 tsp cumin seeds

1 sprig curry leaves

1–2 green chilies, slit

1/2 cup onion, finely chopped

1 tsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp red chili powder

Salt to taste

For Coconut Base:
1/2 cup grated fresh coconut or desiccated coconut

1 1/2 cups water

1 tsp fennel seeds (optional)

1/4 cup coconut milk (for richness, optional)

🔥 Instructions
Step 1: Toast the Cashews
In a dry pan, lightly roast the cashews on medium heat until golden and aromatic. Set aside.

Step 2: Prepare Coconut Paste
Blend grated coconut, fennel seeds, and 1/2 cup water into a smooth paste. Set aside.

Step 3: Make the Curry Base
In a pan, heat oil or ghee.

Add mustard seeds, let them crackle. Then add cumin seeds, green chilies, and curry leaves.

Sauté in the onions until golden.

Add ginger-garlic paste and sauté for 1–2 minutes.

Stir in turmeric, coriander, and chili powder. Cook for 30 seconds.

Step 4: Simmer the Curry
Add the coconut paste and 1 cup of water. Mix well.

Add salt and bring to a simmer for 5 minutes.

Add the roasted cashews and simmer for another 4–5 minutes, allowing them to absorb flavor.

Stir in coconut milk at the end (if using) and heat through. Don’t boil after adding coconut milk.

🌿 Garnish & Serve
Garnish with fresh coriander leaves.

Serve hot with steamed rice, jeera rice, appams, or phulkas.

📝 Tips
For a spicier version, add a pinch of black pepper or a dried red chili in the tempering.

You can add veggies like peas, carrots, or bell peppers for variation.

Use Welza Cashews, Fennel Seeds, and Coconut Milk for the best aroma and flavor.