Our go-to favourite curry is not an ordinary curry – it’s not a typical stir-fry either. This is an international curry twist, creamy and delicious.
1 cup cashew nuts (soaked & drained)
1 cup of water
1/2 thumb ginger (finely chopped)
2 finely chopped shallots
1 roughly chopped bell pepper
3-4 finely sliced carrots
2 cups quartered shiitake
1 tbsp Ras El Hanout
1 tbsp caramelized garlic
¼ tsp salt
¼ tsp freshly ground pepper
1 tbsp miso paste
lime juice & zest to taste
2 cups chopped kale
any sort of rice
① Soak the cashew nuts overnight or for 2h in hot water. Discard the soaking water and blend with 1 cup fresh water until nice and creamy. Set aside. Steam some rice.
② Sauté the ginger and the shallots on medium heat.
③ Stir-fry one sort of vegetable at a time starting with the bell pepper. Then add carrots and the shiitake. Stir-fry until the start browning. You are looking for roasting flavours (they will also get stuck to the bottom of the pot/pan).
④ Add the Ras El Hanout spices, stir and quickly add a splash of water. This will release all the roasting flavours from the bottom of the pan/pot.
⑤ Add the cashew cream along with all the other spices. Bring to a boil, then reduce to a simmer. Simmer until you have the desired consistency of your vegetables (5-15 minutes). Mix in the kale just before serving.
Chop in some of your favourite vegetables or add some chickpeas. If you double the amount and store the leftovers it in the fridge for 1-2 days flavours will intensify and vegetables will become softer so make sure not to overcook them.