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Spicy Cashew Nut Curry

1 1/2 cups of unsalted cashew nuts
1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
2 cardamom pods, crushed
1 tablespoon of sunflower oil
1 onion, finely sliced
1 garlic clove, crushed
1 small green chile, deseeded and chopped
1 cinnamon stick
1/2 teaspoon of round turmeric
4 tablespoons of coconut cream
1 1/4 cups of hot vegetable bouillon
3 kaffir lime leaves, finely shredded
salt and pepper
boiled jasmine rice, to serve

Soak the cashew nuts in cold water overnight. Drain thoroughly. Crush the coriander seeds, cumin seeds, and cardamom pods in a spice grinder or with a pestle and mortar.

Heat the oil in al large skillet and stir fry the onion and garlic for 2- 3 minutes until they are soft but not brown. Add the chopped chile, crushed spices, cinnamon stick, and ground turmeric, and stir fry for an additional minute.

Add the coconut cream and the hot bouillon to the pan. Bring to a boil, then add the cashew nuts and lime leaves, and salt and pepper to taste.

Cover the pan, lower the heat, and simmer for about 20minutes. Serve hot, accompanied by jasmine rice. Serves 4
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