Today at work it was freezing. Outside the temp felt like it was hovering just above 12C and inside at work they had the AC on. Later they will turn the heat on when it is 30C or more – go figure. The cold made me think of something warm like Mulligawtawny soup but it really is summer so a nice lite and spicy Thai dish would go really good today.

INGREDIENTS

1.5 cups of unsalted cashew nuts

Soak cashews overnight in enough cold water just to cover. Drain

1 tsp coriander seeds

1 tsp cumin seeds

2 cardamom pods, crushed

1 tbsp coconut oil

1 onion finely sliced

1 garlic clove, crushed

1 small green chili, deseeded and chopped

1 cinnamon stick

1/4 tsp of turmeric

4 tbsp coconut cream

1.25 cups of vegetable stock

PUTTING IT TOGETHER:

Crush the coriander, cumin and cardamom in a mortar with pestle

Heat oil in pan and stir fry onion and garlic for 2-3 minutes to soften but not brown

Add chili, the crushed spices, cinnamon stick, and the turmeric and stir fry for another minute

Add coconut cream and the hot stock to the pan. Bring to boil.

Add the cashew nuts.

Cover, lower the heat and simmer for another 20 minutes.

Serve with favourite side dish

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