Creamy cashew nut curry: A simple, soulful classic

Soft, buttery cashew nuts simmered in spiced coconut milk, this is one of those quietly luxurious curries you don’t come across every day.

This recipe appears in Pachakanavami, a collection by Mrs K M Mathew. Made with dried cashew nuts soaked until tender, and simmered in a lightly spiced coconut gravy, this dish isn’t something you find on daily menus. It belongs to a slower kind of cooking — one with memory.

Ingredients
1 cup dried cashew nuts (soaked overnight)
1 tbsp coconut oil
½ tsp mustard seeds
4–5 shallots (thinly sliced)
2–3 green chillies (slit)
1 small piece of ginger (sliced thin)
1 sprig curry leaves
1–1½ cups thin coconut milk
Salt to taste
A pinch of sugar (optional)

Preparation
Soak the cashews overnight. The dried nuts must soften fully. You can also lightly steam them before cooking to speed things up — traditional recipes even recommend using a double-lid technique to lock in moisture during cooking
In a clay pot or heavy-bottomed pan, heat coconut oil. Add mustard seeds and let them splutter
Add sliced shallots, green chillies, ginger, and curry leaves. Sauté until the shallots turn soft and fragrant
Add the soaked cashews and stir gently for a minute or two
Pour in the coconut milk, add salt, and let it simmer on a low flame until the cashews are tender and the gravy thickens slightly
Add a pinch of sugar at the end to balance the heat, if desired

This curry pairs beautifully with chappatis, pathiri, appam, or even plain steamed rice. The softness of the cashews mimics the richness of meat, making it a perfect main during fasts and vegetarian days.