Okra and leek curry with cream of cashew
September 13, 2013

Ingredients:
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500g okra, trimmed, washed, dried and sliced into 2cm pieces
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2 leeks, sliced into 1cm rings
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2 tomatos, diced
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3 cloves of garlic
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a thumb-sized piece of ginger
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1 tsp coriander, ground
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1 tsp cumin seeds, ground
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1 tsp black mustard seeds, ground
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1 tsp black pepper corns, ground
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seeds from one pod of black cardamom, ground
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200g cashews, lightly roasted
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1 tbsp oil
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atlantic sea salt
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a handful of chopped cilantro for garnish
Preparation:
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Process the ginger and garlic into a paste
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Combine with the ground spices to make a masala
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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
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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
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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
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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