Coconut Cashew Curry With Malabar Paratha Recipe

About this recipe

Coconut Cashew Curry with Malabar Paratha is a delightful breakfast option that combines the creamy richness of coconut milk and cashews with the subtle warmth of Indian spices. The curry is balanced in flavor, offering a moderate spice level that complements the flaky and buttery Malabar paratha perfectly. Ideal for a family breakfast, this dish is a hearty, satisfying meal that combines comfort and nourishment in every bite.

Ingredients

• 200Ml Kara Coconut Milk Classic (200ml)
• 100 g Kaju Kani
• 500 g Onion
• 100G Oleo
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Heat vegetable oil in a pan over medium heat and add cumin seeds; let them crackle for 30 seconds.
2. 2. Add finely chopped onion and sauté until golden brown, about 4-5 minutes.
3. 3. Stir in the green chilies, ground coriander, turmeric powder, and garam masala; cook for 1 minute to release the aromas.
4. 4. Add chopped tomatoes and a pinch of salt; cook until the tomatoes soften and form a paste, around 5-7 minutes.
5. 5. Blend the cashews with a little coconut milk to form a smooth paste, then add it to the pan along with the rest of the coconut milk. Stir to combine.
6. 6. Simmer the curry for 8-10 minutes, stirring occasionally, until it thickens and the flavors meld together.
7. 7. Garnish with fresh coriander leaves and remove from heat.
8. 8. Heat the Malabar parathas on a flat pan until golden and flaky, about 2 minutes per side.
9. 9. Serve the coconut cashew curry hot alongside the Malabar parathas for a complete breakfast.