Breadcrumbs
| Bhatura
| Mushroom Bhajii
| Red-Hot Chilli
| Rice and Beans
| Lemon and Lime Dahl
| Key Lime Pie
| Lemon Ice
| Aromatic Vegan Prawn and Cashew Curry
|
Aromatic Vegan Prawn and Cashew Curry
Garam masala provides the base spice for this creamy curry with nuts, green chilli and a tomato yogurt sauce. The SpiceTheWorld version is the best



Serves 4 (Estimated) Rating 5/5

Prep Time 30 Minutes Cooking Time 70 Minutes

Ingredients |
1 Onion, finely chopped |
3 Cm Ginger, finely chopped |
4 Garlic Cloves, finely chopped |
3 Green Chillies, seeds removed |
Coriander |
1 Tablespoon Vegetable Oil |
2 Tablespoon Garam Masala |
200 Gram Salt |
400 Gram Chopped Tomatoes |
420 Millilitre Vegetable Stock |
500 Gram Vegan Prawns |
150 Millilitre Natural Yogurt |
50 Millilitre Double Cream |
Method |
Put the onion ginger garlic chillies and coriander stalks in a small food processor or pestle and mortar and mix to a paste. |
Meanwhile heat the oil in a large pan. |
Add the paste to the pan and stir-fry for 5 minutes to soften. |
Add the garam masala and cook for a further 2 minutes until aromatic. |
Meanwhile toast the cashew nuts in a small pan until golden. |
Tip half into the food processor and blend until finely ground. |
Set aside the remaining cashews. |
Add the blended cashews the tomatoes and the stock to the pan. |
Season and bring to a boil then lower the heat and simmer covered with a lid for 45 minutes. |
Add the prawns and cook for a further 2-3 minutes until they turn pink then add the yogurt and double cream and stir well. |
Scatter with the coriander leaves and the remaining cashew nuts and serve with rice and bread. |