Creamy Cashew Curry

Our ground cashews give this reinterpretation of korma a delicate, creamy texture and also provide protein in the vegan version. Recipe by Andres Ehrensperger and Rafael Bölsterli, cookuk.ch

05/03/2026

Our ground cashews give this reinterpretation of korma a delicate, creamy texture and also provide protein in the vegan version.

Ingredients

Ingredients for 4 portions

For two people

2 TBSP Olive or sunflower oil

2 Shallots, finely chopped

1 Chili pepper, halved, seeded, sliced

1 Garlic clove, finely chopped

1⁄2 tsp Cumin, ground in a mortar

1⁄2 tsp Coriander seeds, ground in a mortar

1⁄2 tsp Turmeric powder

Rock salt or regular salt

Pepper

1 Can of coconut milk

100 g Cashew nuts, ground

ca. 2.5 dl Water

200 g Broccoli, broken into florets

1 Zucchini, cut into sticks

1 Palatinate carrot, sliced

1 Carrot, sliced

100 g Coco beans or green beans, cut into pieces

Garnish

1⁄4 Bunch of cilantro, whole leaves or freshly chopped

Preparation

Sauté the shallots, garlic and chili in the oil, add the spices and continue to sauté the mixture for a while.

Add the coconut milk, water and ground cashews and season with salt and pepper.

Let the sauce simmer gently for about 30 minutes, stirring occasionally, until the sauce thickens. If necessary, you can add more liquid. If desired, you can purée the sauce finely with an immersion blender.

Meanwhile, cook the vegetables in steam or in salted water until tender.

Mix the vegetables with the hot sauce and bring everything to a boil. Taste the finished dish and sprinkle with cilantro leaves.