Summary

Ingredients

• 50 g cashew nuts, unsalted
• 200 g tomato (s), peeled and pitted, weihed
• 0.25 teaspoon ¼ ginger, peeled, finely diced
• some chilli pepper (s), green, without seeds, very finely diced, amount according to taste and heat
• 1 bay leaf
• 1 clove (s)
• 1 cinnamon stick (s), approx. 3 cm
• 1 cardamom pod (s), the peeled seeds
• 1 ½ onion (s), diced
• 2 clove (s) garlic, finely diced
• 0.25 teaspoon ¼ turmeric
• 1 pinch (s) coriander powder
• 1 pinch (s) cumin powder
• 1 teaspoon garam masala
• 1 pinch (s) fenugreek, ground
• salt
• sugar
• 1 ½ tablespoon coconut oil
• 2 tablespoon yogurt
• 2 tablespoon coconut milk
• 300 ml water, approx.
• 150 g peas, fresh or frozen

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Instructions

1. Soak the cashews in water overnight. Dry the next day and puree with the tomatoes. Heat the oil in a pan, first briefly toast the bay leaves, cloves, cardamom and cinnamon at a mild temperature, then add the onion cubes and fry until golden. Add the garlic, cashew tomato mixture, ginger, chilli and the remaining spices and fry for one minute, stirring constantly. Add yogurt and coconut milk as well as water, simmer for a few minutes. Fold in the peas, cook for two minutes, add a little more water if necessary. To taste.