It softens the whole dish to leave us with a mild, light cashew curry sauce - so delicious! Use coconut milk or if you can only find coconut cream, dilute with about 1/4 cup water. ![]() Cashew butter can be hard to find on the market and rather be expensive, so if you can’t find it, try to look for the popular tahini paste instead. in a large kadai take 1 cup sugar and ½ cup water. sieve the cashew powder making sure there are no lumps. Reduce the heat to low, cover and cook until the liquid is absorbed, 15. Add 1 1/2 cups water and a big pinch of salt bring to a boil. make sure to pulse and blend else, the cashew will release oil and turns into a paste. Stir in 1 cup rinsed basmati rice and 1 cinnamon stick.
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