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Loading...A rich, lightly spiced curry from the coast of Mozambique where cashews grow in abundance. Whole cashews are simmered in a fragrant coconut-tomato sauce with curry powder, garlic, and ginger, reflecting the Indian and Portuguese influences that shape the country's cuisine.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 36 gFat
- 13 gSaturated Fat
- 32 gCarbs
- 5 gFiber
- 8 gSugar
- 14 gProtein
- 480 mgSodium
- 720 mgPotassium
- 70 mgCalcium
- 5 mgIron
- 48 mgVitamin C
- 820 mcgVitamin A
Ingredients
For the curry
- 2 cups (300 g) raw whole unsalted cashews
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 2 medium tomatoes, diced (about 1 cup)
- 1 can (400 ml) full-fat coconut milk
- 2 tablespoons mild curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon fine sea salt, plus more to taste
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped, to garnish
- Cooked white rice or flatbread, to serve
Directions
- Heat the oil in a wide, heavy skillet over medium heat. Add the onion and cook for 5 to 6 minutes until softened and lightly golden.
- Stir in the garlic, ginger, and bell pepper and cook for 2 minutes until fragrant and just beginning to soften.
- Add the curry powder, turmeric, cumin, paprika, and cayenne. Stir constantly for 30 seconds to toast the spices without burning them.
- Mix in the diced tomatoes and 1/2 teaspoon of salt. Cook for 4 to 5 minutes, mashing gently with the spoon, until the tomatoes break down into a thick pulp.
- Pour in the coconut milk and bring the sauce to a gentle simmer. Let it bubble softly for 3 minutes so the flavors meld.
- Add the cashews and stir to coat. Reduce the heat to low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the cashews are tender and the sauce has thickened enough to coat the back of a spoon.
- Stir in the lime juice, taste, and adjust salt and cayenne. Sprinkle with chopped cilantro and serve hot over rice or with warm flatbread.
Cook’s Notes
- Use raw, unsalted whole cashews; roasted salted cashews will make the curry too salty and they will not absorb the sauce as well.
- For a deeper flavor, dry-toast the cashews in the empty skillet for 2 to 3 minutes before starting the sauce, then set them aside and add them back in step 6.
- Coconut milk separates easily when boiled; keep the curry at a gentle simmer rather than a rolling boil to keep the sauce creamy.
- Mozambique-style curries are mild; start with 1/4 teaspoon of cayenne if you are sensitive to heat and add more at the end.
- The curry tastes even better the next day once the cashews have soaked up the spices, so consider making it a few hours ahead or refrigerating leftovers overnight.
