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  |

Text Print

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

heat heat heat

Serves 4 (Estimated) Rating 5/5

5 stars

Prep Time 30 Minutes Cooking Time 70 Minutes

Photo soon folks

May contain crustaceans


1 Onion, finely chopped
3 Cm Ginger, finely chopped
4 Garlic Cloves, finely chopped
3 Green Chillies, seeds removed
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
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.