Cashew Curry

**Soak your cashews for 2-3 hours.

Serves 2-3 people.

Ingredients:

1/2 cup cashews, soaked

1 tbsp coconut oil

1 tsp chopped fresh rosemary

4 dried curry leaves

2 tbsp ground coriander seeds

2 small pinches mustard seeds, optional if high pitta

1 tsp grated fresh ginger

1/4 tsp ground fenugreek seeds

1/4 tsp cinnamon

1/2 tsp mineral salt

1/2 cup raw coconut flakes

1/2 cup water

1 carrot sliced into ribbons

1 zucchini sliced into ribbons

1 cup shredded napa cabbage

Cilantro

Rose petals

2 lime wedges

Drain and rinse cashews, then blend till creamy in a food processor or blender.

In a large pan, heat the coconut oil and add the salt, rosemary, curry leaves, ginger, coriander, mustard, and fenugreek.

Sauté until the aroma is present.

Stir in the cinnamon, cashew cream, coconut, and ½ cup water, followed by the carrots.

Simmer on low for a few minutes, then add the zucchini and cabbage until it is cooked through.

Let sit for 5 minutes without the heat on. Then fold in the rose petals and garnish with cilantro and lime. 

Serve with high-quality basmati rice.

Recipe Courtesy of Hale Pule