Red Bean Curry (Rajma) with Cashew Sour Cream

Rajma is sometimes served with tangy yogurt on top, or mixed into the sauce. You can do either, or both, using this rich, easy cashew sour cream instead of dairy yogurt.

Quick Cashew Sour Cream

Many recipes tell you to soak the cashews overnight, but you really don't have to. You can get a perfectly creamy consistency by boiling them for five to fifteen minutes. (Five works for me.)

1 c raw cashews
pinch salt
juice of 1/2 lemon
2 t apple cider vinegar

In a saucepan, cover the cashews with water, bring to a boil, and boil about 5 minutes. Process all ingredients in a blender, adding some hot water from the pan (carefully!) until you get the consistency you want.


Red Bean Curry (Rajma)

1/4 c olive or canola oil
2 to 4 T fresh ginger, peeled and thinly sliced
3 cloves garlic, minced
1 onion, chopped
1 t salt
1 t cumin
1 t coriander
1/2 t turmeric
1/4 t cayenne
8 oz diced tomatoes
2 cans (3 c) red beans, drained
1/2 c water
big handful chopped cilantro

Warm the oil in a saucepan over medium heat. Add the ginger, garlic, onion and salt and sautee 4 minutes. Add spices, cook one more minute. Add tomatoes, beans, and water, and cook 10 more minutes. If you like, mash some of the beans to thicken the sauce. Serve over rice, topped with cashew cream and sprinkled liberally with cilantro.

Ochre and Red on Red, Mark Rothko, 1957