Paleo Vegan Methi Malai Matar
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Learn more →Ingredients
4 servings
For the cashew cream
- ½ cup raw cashews
- ½ cup hot water
For the curry
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 tsp cumin seeds
- 1 medium yellow onion, finely chopped
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp garam masala
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- ¾ tsp salt, plus more to taste
- 1 can (13.5 oz) full-fat coconut milk
- ¼ cup water
- 2 cups fresh methi (fenugreek) leaves, loosely packed, stems removed
- 1 ½ cups frozen green peas, thawed
- 1 tsp sugar
Chef's tipUse the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet.
For serving
- cooked basmati rice or naan, for serving (optional)
Can be omittedbasmati rice
Instructions
- 1
Combine the cashews and hot water in a small bowl and soak for 15 minutes, until the cashews are softened. Drain, then transfer to a blender with 1/4 cup fresh water and blend on high until completely smooth and creamy, about 1 minute. Set aside.
- 2
Heat the oil in a large skillet or wide saucepan over medium heat until shimmering. Add the cumin seeds and cook for about 30 seconds, until they sputter and turn a shade darker — watch closely, as they can burn quickly.
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