Cashew and Coconut Curry

Note:
I made this curry for Brooke whose body doesn’t like chilli. Adding the cashews and sultanas gave it a delicious flavour. Highly recommended!

Ingredients:
2 tablespoons of ghee
1 brown onion, finely chopped
3 garlic cloves, finely chopped
3 sticks of celery
2 teaspoons of turmeric
2 teaspoons of ground coriander
2 teaspoons of cumin seeds
2 teaspoons of fennel seeds
1 medium sweet potato, diced (chunky pieces)
3 medium potatoes, diced (chunky pieces)
1 small broccoli, diced
1 can of coconut milk
1 cup of cashews (unsalted)
1/2 cup of sultanas
fresh mint to garnish

Instructions:
1. Heat pan and ghee until ghee is melted into liquid.
2. Add onions, garlic and celery and fry on medium heat until brown.
3. Add spices and stir to bring out flavours.
4. Add potatoes and sweet potatoes.
5. Add the rest of the vegies and lightly fry in the ghee and spices.
6. Add coconut milk and bring to the boil.
7. Place lid over pan and put on low heat until vegetables soften. Cook for approximately 20 minutes, stirring occasionally and checking to ensure the curry isn’t sticking to the bottom of the pan.
8. If there is a lot of liquid still in the pan, take off the lid and boil some of it off.
9. Stir in sultanas and cashews. Turn off heat. Let the curry sit for 5 minutes in the pan with the lid on before serving.
10. Serve and garnish with freshly chopped mint. Eat with brown rice or by itself.

Kudos:
A combination of some of my favourite curries. An original recipe for Vegematarian.

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