Okra and leek curry with cream of cashew

September 13, 2013


  • 500g okra, trimmed, washed, dried and sliced into 2cm pieces

  • 2 leeks, sliced into 1cm rings

  • 2 tomatos, diced

  • 3 cloves of garlic

  • a thumb-sized piece of ginger

  • 1 tsp coriander, ground

  • 1 tsp cumin seeds, ground

  • 1 tsp black mustard seeds, ground

  • 1 tsp black pepper corns, ground

  • seeds from one pod of black cardamom, ground

  • 200g cashews, lightly roasted

  • 1 tbsp oil

  • atlantic sea salt

  • a handful of chopped cilantro for garnish



  • Process the ginger and garlic into a paste

  • Combine with the ground spices to make a masala

  • In a large pan, heat the oil. Add 1 tsp of the masala and the ginger-garlic paste. When the garlic sizzles, add the leeks and sauté for a few minutes until the leeks turn golden

  • Add the tomatos and okra with another tsp of the masala and stir-fry for 10 minutes, until the okra softens and the tomatos melt

  • Meanwhile, process the cashews in a food processor. They will first turn into a flour and after about 5 minutes, the flour will start thickening into a dough-like paste. Scrape down the paste from the sides of the food processor and run it for another 30 seconds or so. You now have 200g of cashew butter

  • Remove the contents of the pan to a bowl. Add the cashew butter and the rest of the masala to the pan and dilute with water, stirring slowly and carefully until a thick creamy liquid is formed. Add the vegetables back into the pan, simmer for one more minute and serve immediately, garnished with chopped cilantro


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