Cashew curry

Instructions

1. Place the cashews in a bowl and cover with hot water. Let them soak for about 30 minutes, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
3. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
4. Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
5. Add the turmeric, coriander, and red chili powders, and cook for 1 minute, stirring constantly to avoid burning the spices.
6. Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the mixture.
7. Add the soaked and drained cashews to the pan, followed by the coconut milk. Stir to combine and bring the mixture to a gentle simmer.
8. Season with salt and cook for 10-15 minutes, stirring occasionally, until the cashews are tender and the sauce has thickened.
9. Garnish with chopped cilantro and serve hot with rice or Indian bread.