Cashew and Carrot Curry

Name: Cashew and Carrot Curry
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 150g carrots, cut into thick batons; 100g cashew pieces; 3/4 cup coconut milk; 1 onion, sliced; 3 cloves garlic, sliced; 1 tbsp ginger, sliced; 2 green chilies, slit; 1/4 tsp turmeric powder; 2 tbsp coconut oil; 1 tsp mustard seeds; 8 curry leaves; Salt to taste

🟢 Veg🌾 Gluten-free📊 Medium

Traditional 111. Cashew and Carrot Curry recipe

⏱️10 minPrep

🔥3 minCook

🕒13 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Cashew and Carrot Curry

Temper oil (1 min, high heat): Heat coconut oil, crackle mustard seeds, add curry leaves. Visual: seeds pop.
Add carrots (8 mins, medium heat): Add carrot batons, turmeric, salt, 3/4 cup water, green chilies. Cook until carrots are tender. Visual: carrots cooked but retain shape.
Add cashews and coconut milk (3 mins, low heat): Add cashew pieces and coconut milk. Heat gently through. Visual: creamy sauce, cashews soft.
Finish (1 min, low heat): Adjust seasoning.

📖 Cultural notes

Cashew and Carrot Curry combines nutritious vegetable with creamy nuts, celebratory dish. ---

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