Cashew Nut Curry (Kaju Maluwa) by @le.renard.et.les.raisins

35 min

4 servings

🌰

100 g

Cashew nuts

🫘

300 g

Tofu

🧅

2

Onion

🧄

4 cloves

Garlic

🌶️

1

Chili

🍛

Curry leaves

🫙

1 tsp

Cumin

🫙

1 tsp

Fennel seeds

🫙

1 tsp

Turmeric

🍛

1 tsp

Curry powder

🫙

4

Cardamom pods

🪵

1

Cinnamon stick

🥥

1 can

Coconut milk

🥢

1 tbsp

Soy sauce

🍎

1 tsp

Cider vinegar

🧂

Salt

⚫

Pepper

🥥

Coconut oil

🍚

Rice

🌿

Coriander

  1. Heat
    • Coconut oil
    • Onion
    • Garlic

    Heat the oil in a saucepan over medium heat, add the onion, garlic, chili and curry leaves.

  2. Cook
    • Onion

    Cook, stirring often, for 3 to 5 minutes or until the onion is tender.

  3. Add
    • Cumin
    • Fennel seeds

    Add the cumin, fennel seeds, turmeric, curry powder and salt, and continue cooking for another 30 seconds or until the spices smell fragrant.

  4. Add
    • Cardamom pods
    • Cashew nuts
    • Tofu

    Add the cardamom pods, cinnamon stick, cashew nuts, cubed tofu and the coconut milk, except for 2 tbsp of coconut cream skimmed from the top which you set aside for later.

  5. Boil
    • Cashew nuts

    Bring to a boil, reduce the heat and let simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the sauce reduces and coats the cashew nuts.

  6. Add
    • Coconut milk
    • Soy sauce
    • Cider vinegar

    Add the reserved coconut cream, the soy sauce and the vinegar, and cook for another 5 minutes over low heat.

  7. Serve
    • Rice
    • Coriander

    Serve hot with rice and chopped coriander or parsley leaves.

Cashew Nut Curry (Kaju Maluwa) by @le.renard.et.les.raisins

35 min

4 servings

🌰

100 g

Cashew nuts

🫘

300 g

Tofu

🧅

2

Onion

🧄

4 cloves

Garlic

🌶️

1

Chili

🍛

Curry leaves

🫙

1 tsp

Cumin

🫙

1 tsp

Fennel seeds

🫙

1 tsp

Turmeric

🍛

1 tsp

Curry powder

🫙

4

Cardamom pods

🪵

1

Cinnamon stick

🥥

1 can

Coconut milk

🥢

1 tbsp

Soy sauce

🍎

1 tsp

Cider vinegar

🧂

Salt

⚫

Pepper

🥥

Coconut oil

🍚

Rice

🌿

Coriander

Preparation Steps

  1. Step 1/7

    Heat the oil in a saucepan over medium heat, add the onion, garlic, chili and curry leaves.

    🥥Coconut oil
    🧅Onion
    🧄Garlic
    🌶️Chili
    🍛Curry leaves
    🍲Saucepan
    🥄Spoon

  2. Step 2/7

    Cook, stirring often, for 3 to 5 minutes or until the onion is tender.

    🧅Onion
    🍲Saucepan
    🥄Spoon

  3. Step 3/7

    Add the cumin, fennel seeds, turmeric, curry powder and salt, and continue cooking for another 30 seconds or until the spices smell fragrant.

    🫙Cumin
    🫙Fennel seeds
    🫙Turmeric
    🍛Curry powder
    🧂Salt
    🍲Saucepan
    🥄Spoon

  4. Step 4/7

    Add the cardamom pods, cinnamon stick, cashew nuts, cubed tofu and the coconut milk, except for 2 tbsp of coconut cream skimmed from the top which you set aside for later.

    🫙Cardamom pods
    🪵Cinnamon stick
    🌰Cashew nuts
    🫘Tofu
    🥥Coconut milk
    🍲Saucepan
    🥄Spoon

  5. Step 5/7

    Bring to a boil, reduce the heat and let simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the sauce reduces and coats the cashew nuts.

    🍲Saucepan
    🥄Spoon

  6. Step 6/7

    Add the reserved coconut cream, the soy sauce and the vinegar, and cook for another 5 minutes over low heat.

    🥥Coconut milk
    🥢Soy sauce
    🍎Cider vinegar
    🍲Saucepan
    🥄Spoon

  7. Step 7/7

    Serve hot with rice and chopped coriander or parsley leaves.

    🍚Rice
    🌿Coriander

Composition

Ingredients

Types

Nuts, Soy Product, Vegetables, Spices, Herbs, Plant-based Dairy Alternative, Condiments, Grains

Ingredients

Cashew nuts, Tofu, Onion, Garlic, Chili, Curry leaves, Cumin, Fennel seeds, Turmeric, Curry powder, Cardamom pods, Cinnamon stick, Coconut milk, Soy sauce, Cider vinegar, Salt, Pepper, Coconut oil, Rice, Coriander

Notes

Tofu (fresh, firm or semi-firm), Onion (thinly sliced), Garlic (chopped), Curry leaves (a few leaves, curry or kaffir lime), Coconut milk (reserve 2 tbsp of the cream from the top for later), Soy sauce (salted), Cider vinegar (dairy-free), Salt (to taste), Pepper (to taste), Rice (spiced, for serving), Coriander (or parsley, chopped, for serving)

Allergens

Tree nuts, Soy, Gluten

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Sugar-Free

Calories

420 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 18g, Fat: 33g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Magnesium: 90mg, Iron: 3.5mg, Zinc: 2mg, Potassium: 420mg, Calcium: 120mg, Sodium: 560mg

Vitamins

Vitamin B6: 0.3mg, Vitamin C: 4mg, Folate: 40mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Saucepan, Knife, Cutting board, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Sinhala and Tamil New Year (Avurudu), Wedding

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Creamy, Saucy, Tender

Flavors

Spiced, Creamy, Savory, Mildly Spicy, Coconutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,reheat thoroughly before serving), freezer : 2 months (store in an airtight freezer-safe container,thaw in the fridge before reheating)