Tuesday 30 April 2013

Corn and Cashew Nut Curry

I've been quite busy exploring all sorts of seeds and nuts recipes of late and have been discovering how delicious some of these dishes can be. This is part of my effort to get my family into a healthier eating mode. This Corn and Cashew Nut Curry is one of those I came across which I thought was really delicious and satisfying. 

Corn, cashew nuts, potatoes and celery are stewed in a mildly spicy tomato-based curry. The cashew and corn gives a nice crunch while the potatoes make it more "meaty". The use of herbs such as lemongrass, kaffir lime leaves, spring onions and basil makes it extremely fragrant and aromatic.

Because so little curry paste is used, it isn't spicy and even my kids enjoyed this very much - they loved the crunchy cashew nuts. It goes great with rice and is great as a side dish.

Corn and Cashew Nut Curry
Recipe from 160 Chinese Wok & Stir-fry Recipes by Jenni Fleetwood

  • 2 tbsp vegetable oil
  • 4 shallots, chopped
  • 90 g or 1 cup cashew nuts
  • 1 tsp red curry paste
  • 400 g potatoes, peeled and cut into chunks
  • 1 lemon grass stalk, finely chopped (I cut into 1 inch long parts)
  • 200 g chopped tomatoes (canned)
  • 600 ml boiling water
  • 200 g canned corn kernels, drained
  • 4 celery sticks, sliced
  • 2 kaffir lime leaves, rolled into cylinders and thinly sliced
  • 1 tbsp tomato ketchup
  • 1 tsp palm sugar or brown sugar
  • 4 spring onions, thinly sliced
  • Small bunch of basil, chopped
  • Heat oil in the work. Add shallots and stir-fry over a medium heat for 2-3 minutes until softened. Add the cashew nuts and stir-fry for a few minutes until they are golden.
  • Stir in the red curry paste. Stir-fry for 1 minute, then add the potatoes, lemon grass, tomatoes and boiling water.
  • Bring back to boil, then reduce the heat to low, cover gently simmer for 15-20 minutes or until the potatoes are tender.
  • Stir in the corn, celery, lime leaves, ketchup, soy sauce, sugar and half of the spring onions into the wok. Simmer for a further 5 minutes, till heated through.
  • Sprinkle with remaining spring onions and basil leaves.
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchenat this post. 

This is for Herbs on Saturday hosted by Lavender and Lovage. 


  1. Love the way you are using nuts in dishes..love the corn niblets

  2. Hi Mich,

    I have seen a few cashew nut curry recipes before and they usually use ground cashew for the extra thickness in curry. Adding cashew as a whole sounds great to me too.


  3. Mich, it looks like a very tasty curry! This is the first time that I come across whole cashew nuts used in a curry.

  4. Very special dish. I haven't try before the curry with corn and nuts.

  5. This sounds really good, something appetizing yet not too heavy, good to have more non meat options.

  6. I like the idea of a healthy eating mode. I'm trying to be healthy myself and discovering seeds as well. There's so many possibilities I were not familiar with. Thank you for sharing :)

  7. Very appetizing ! It looks hearty and filling ! Such a healthy alternative to meat-based curry , which I love :D

  8. Mich this curry looks amazing!!! It is light, healthy and great when you trying to watch what you eat!!!

  9. Ooh yes, that sounds just the sort of thing I would love. I even have some cashews in the cupboard and thai red curry paste, so I think we might be eating this for supper one day soon - thank you :)

  10. Such an interesting curry...like the idea of corn and cashew...my husband will love this...especially with white rice.
    Hope you are having a great week Mich :)

  11. YES! A fabulous veggie curry that I would LOVE to eat! Thanks once again Mich! Karen

  12. This sounds delicious. I always like a little spiciness in my food.

  13. This is definitely a very healthy curry. I love curry. need more rice :D

  14. Hi Mich,
    Your curry looks really delicious and so healthy too! I have never tried corn and cashew nut in curry before! Perfect to serve to kids!

  15. Wow... Looks amazing Mich! Perhaps I can sub the cashews with blanch almonds? My little one is allergic to Cashews...:P you are truly one healthy eater! I can never give up my chicken curry haha ^o^ Hats off to u!

  16. Hi Mich, this dish sounds special and new to me! Love this healthy version curry, Little Thumbs Up for you!!!!

  17. This is a wonderful dish!
    I can almost smell it.... :)

  18. I love the flavors incorporated in it and I also love the fact that it doesn't require so much curry and thus very it's very friendly to my stomach!

  19. I'm sure both the flavors and the textures in this dish make it amazing. I can't wait to give this a go. Thank you for sharing!

  20. Sorry Mich, no time to visit your blog for the last few days! I like the idea of putting cashew nuts in the curry, certainly add points to a dish! FYI, I've tried your Pumpkin Toast by Carol(you used sweet potato) & I have also bought the gruyere cheese like 1.5 weeks ago but still haven't found a right timing to make the focaccia.

  21. The herbs used would make this such a fragrant dish. I'm sure it was delicious.

  22. I love all kinds of curry although I cannot eat too spicy one. Curry always brings some appetite. It looks really delicious Mich!

  23. Hi Mich,
    Me too like Nami I love all kind of curry!
    Yours look very inviting!
    I need extra bowl of rice here :D

  24. Hi Mich,very nice curry, look so inviting. Me too, I need extra rice please. :) Have a nice day.