Recipe: Creamy Cashew Curry

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Our ground cashews give this reinterpretation of korma a delicate, creamy texture and also provide for proteins in the vegan version! Recipe by Andres Ehrensperger and Rafael Bölsterli,

Ingredients for 2 people

  • 2 tbsp olive oil or sunflower oil
  • 2 shallots, chopped finely
  • 1 chilli pepper, halved, pitted and chopped
  • 1 garlic clove, chopped finely
  • 1⁄2 tsp cumin, ground in a mortar
  • 1⁄2 tsp coriander seeds, ground in a mortar
  • 1⁄2 tsp turmeric powder
  • Himalayan salt, conventional salt can also be used
  • Pepper
  • 1 tin of coconut milk
  • 100 g cashew nuts, ground
  • Around 2.5 dl water
  • 200 g broccoli, cut into florets
  • 1 courgette, cut into strips
  • 1 yellow carrot, sliced
  • 1 normal carrot, sliced
  • 100 g coco beans or green beans, cut into pieces

The vegetables listed here can be swapped with any seasonal vegetables.

  • 1⁄4 bunch of coriander, fresh leaves or freshly chopped


  1. Gently fry the shallots, garlic and chilli in the oil, add the spices and continue to fry for a few minutes.
  2. Pour in the coconut milk, water and ground cashew nuts and season with salt and pepper.
  3. Lightly cook the sauce for around 30 minutes and occasionally stir until it thickens. You can add more liquid if necessary. The sauce can also be pureed using a handheld mixer.
  4. In the meantime, steam the vegetables or boil them in salted water until soft.
  5. Mix the vegetables into the hot sauce and allow to simmer. Sample the finished dish and sprinkle with coriander according to taste.