Christmas Vedgley - Chef Recipe by West Peak Hotel
A medley of Christmas vegetables sure to tempt all tastes and palates.
250g raw cashews
300mL coconut milk
1 tsp chilli powder
1 tsp cumin seeds, dry roasted and ground
1/2 tsp ground turmeric
1 Tbs Maldive fish flakes, ground
3 small green chillies, finely chopped
3 cm piece pandanus leaf
2 cm piece cinnamon stick
2 onions, finely chopped
1 sprig fresh curry leaves, leaves picked
1/2 tsp dill leaves
Pinch of roasted curry powder
Cover cashews with cold water and soak for 30 minutes, then drain.
Place cashews, coconut milk, chilli powder, cumin, turmeric, Maldive fish flakes, green chilli, pandanus leaf and cinnamon stick in a heavy-based saucepan. Bring to the boil and simmer for 10 minutes, or until the cashews are tender, then remove from heat.
Heat the ghee in a frying pan, add onion, curry leaves and dill seeds and cook over medium heat for 4 minutes, or until the onions are golden.
Pour in the cashew curry mixture and cook for another 5 minutes. Season to taste with salt, sprinkle with a little roasted curry powder and serve. Do not stir in the curry powder.