Cashew and Greens Curry (4)
Ingredients
Instructions
  1. Gently toast the cumin and cardamom seeds, grind to a powder, then tip into a medium-sized pan with the nuts, chillies, turmeric, cinnamon and coconut milk. Season generously with salt and a great deal of pepper, bring to a gentle simmer and cook for 15-20 minutes.
  2. Meanwhile, warm the oil in a frying pan over a medium heat. Add the onions, curry leaves and fennel seeds, season, then saute gently for about 10 minutes, until the onions are soft and sweet.
  3. Stir the onion mix into the coconut pan, add the spinach and cook gently for a few minutes, until the leaves collapse into the sauce. Taste and adjust the seasoning, then serve with other curries or dals, or simply with white rice and/or flatbreads.