---
title: 'Cardamom and black pepper cashew spinach curry'
url: 'https://recipes.spfinch.com/recipes/cardamom-and-black-pepper-cashew-spinach-curry'
markdown: 'https://recipes.spfinch.com/recipes/cardamom-and-black-pepper-cashew-spinach-curry.md'
date: '2021-07-26'
description: "Thomasina Miers A sweetly aromatic, Sri Lankan-inspired curry with added fire, depending on how many chillies you choose to mix in. Prep\_10 min Soak\_1 hr Cook\_30 min Serves\_4 Ingredients 2 tsp cumin seeds 2 tsp black cardamom seeds 250g cashews, soaked for 1 hour, then drained 1-4 green bird’s eye…"
taxonomy:
  category:
    - main
    - vegan
    - sri-lankan
---

# Cardamom and black pepper cashew spinach curry

## Cardamom and black pepper cashew spinach curry

  ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [main](https://recipes.spfinch.com/recipes/category:main) | [vegan](https://recipes.spfinch.com/recipes/category:vegan) | [sri-lankan](https://recipes.spfinch.com/recipes/category:sri-lankan) ![cardamom-black-pepper-cashew-spinach-curry](https://recipes.spfinch.com/user/pages/02.recipes/cardamom-and-black-pepper-cashew-spinach-curry/cardamom-black-pepper-cashew-spinach-curry.webp "cardamom-black-pepper-cashew-spinach-curry")

[Thomasina Miers](https://www.theguardian.com/food/2021/jul/19/thomasina-miers-recipe-cardamom-black-pepper-cashew-spinach-curry)

*A sweetly aromatic, Sri Lankan-inspired curry with added fire, depending on how many chillies you choose to mix in.*

Prep **10 min**
Soak **1 hr**
Cook **30 min**
Serves **4**

Ingredients

**2 tsp cumin seeds
2 tsp black cardamom seeds
250g cashews**, soaked for 1 hour, then drained
**1-4 green bird’s eye chillies**, finely chopped
**½ tsp turmeric
1 cinnamon stick
1 x 400g tin coconut milk
salt and pepper
2 tbsp coconut oil
2 red onions**, peeled and sliced
**10-12 fresh curry leaves
1 tsp fennel seeds**, lightly crushed
**250g spinach leaves**, washed and shaken dry

*to serve:*
**White rice or flatbreads**

Method

1. Gently toast the cumin and cardamom seeds, grind to a powder, then tip into a medium-sized pan with the nuts, chillies, turmeric, cinnamon and coconut milk. Season generously with salt and a great deal of pepper, bring to a gentle simmer and cook for 15-20 minutes.
2. Meanwhile, warm the oil in a frying pan over a medium heat. Add the onions, curry leaves and fennel seeds, season, then sauté gently for about 10 minutes, until the onions are soft and sweet.
3. Stir the onion mix into the coconut pan, add the spinach and cook gently for a few minutes, until the leaves collapse into the sauce. Taste and adjust the seasoning, then serve with other curries or dals, or simply with white rice and/or flatbreads.

---

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---

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