iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mahón Cheese Ice Cream

Ingredients:
3 cups whole milk
3 large eggs
1/2 cup sugar
4 ounces cream cheese, softened
4 ounces Spanish Mahón or Danish Fontina cheese, rind discarded and cheese coarsely grated (1 cup)
1/2 teaspoon vanilla
an instant-read thermometer; an ice cream maker

Instructions:
Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
Let soften at room temperature 20 minutes before serving.
Hot Pepper and Garlic Shrimp

Ingredients:
2 pounds large shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined
10 large garlic cloves, thinly sliced
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon fine sea salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Accompaniment: lemon wedges

Instructions:
Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.
Escarole and Edamame Salad

Ingredients:
2 cups frozen shelled edamame (soybeans; 9 ounces)
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds escarole, trimmed and cut crosswise into very thin strips (8 cups)
1/3 cup finely chopped fresh mint
1 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)

Instructions:
Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.
Whisk together vinegar, sugar, salt, and pepper in a small bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
Toss together edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.
Parmesan Muffins

Ingredients:
2 large eggs
3/4 cup milk
1/2 cup extra-virgin olive oil
2 ounces freshly grated parmesan (1 cup)
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.
Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.
Banoffee Pie

Ingredients:
2 cups canned sweetened condensed milk (21 ounces)
1 (9-inch) round of refrigerated pie dough (from 15-ounce package)
3 large bananas
1 1/2 cups chilled heavy cream
1 tablespoon packed light brown sugar
a 9-inch pie plate (preferably deep dish)

Instructions:
Put oven rack in middle position and preheat oven to 425°F.
Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.
Spread toffee evenly in crust, and chill, uncovered, 15 minutes.
Cut bananas into 1/4-inch-thick slices and pile over toffee.
Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
Spiced Beef and Onion Pitas with Parsley Sauce

Ingredients:
3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches)
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon chopped shallot
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 (6-inch) pita loaves with pockets
1/4 cup olive oil or vegetable oil
1 pound white onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound sliced stir-fry beef (top round) or 1/3-inch-thick top round steaks
cut into 1/3-inch-wide strips

Instructions:
Purée all sauce ingredients in a blender until smooth.
Toast pitas on rack of a gas burner over high heat, turning with tongs, until heated through but still pliable (pitas may puff), about 1 minute, then wrap in foil to keep warm. (Alternatively, wrap untoasted pitas in foil and warm in a preheated 300°F oven or toaster oven.)
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of onions, stirring occasionally, until browned but still crisp, 4 to 5 minutes. Transfer to a large plate. Sauté remaining onions in 1 tablespoon oil in same manner and transfer to plate (reserve skillet).
Stir together coriander, cumin, salt, and pepper in a bowl. Pat beef dry and toss with spices. Heat 1 tablespoon oil in skillet over moderately high heat, then sauté half of beef, stirring, until browned but still pink inside, 1 to 1 1/2 minutes. Transfer beef to plate with onions, then sauté remaining beef in remaining tablespoon oil in same manner.
Halve pitas and fill with beef and onions. Serve sauce on the side.
Salt Cod in Tomato Garlic Confit

Ingredients:
1 pound center-cut skinless boneless salt cod (bacalao), rinsed well and cut into 1 1/2-inch pieces
8 large garlic cloves, peeled
1/3 cup extra-virgin olive oil
4 (14-ounce) cans diced tomatoes, drained
1/4 teaspoon sugar
6 tablespoons mayonnaise
1/4 cup crème fraîche
1 tablespoon water

Instructions:
Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below).
Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making confit.
Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour.
Mash garlic cloves into sauce and add salt and pepper to taste. Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce.
Preheat broiler.
Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish. Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes.
Spaghetti With Marinara Sauce

Ingredients:
1 pound spaghetti
2 cups tomato sauce
1 1/2 ounces finely grated Parmigiano-Reggiano (2/3 cup)

Instructions:
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
While spaghetti is boiling, reheat tomato sauce in a 12-inch skillet over low heat until hot.
Drain pasta and add to skillet. Toss to coat, then serve with cheese.
Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Ingredients:
6 garlic cloves, chopped (about 1/4 cup)
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil plus additional for drizzling
2 (10-ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1/2 pound whole-wheat spaghetti
Accompaniments: finely grated parmesan; lemon wedges (optional)
1 lemon wedges

Instructions:
Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
Cauliflower with Serrano Ham and Tomato

Ingredients:
1 large head cauliflower (2 1/2 pounds), cored and cut into 1-inch florets
1/3 cup chopped red onion
1/3 cup extra-virgin olive oil
1 cup grape or cherry tomatoes, cut into 1/4-inch dice
1/4 pound thinly sliced serrano ham, cut into 1/4-inch pieces
1 1/2 tablespoons fresh lemon juice
1/4 cup finely chopped fresh flat-leaf parsley

Instructions:
Cook cauliflower in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain well in a colander, then transfer to a large bowl.
While cauliflower boils, cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 2 minutes. Add tomatoes and ham and cook, stirring frequently, until just heated through, about 2 minutes. Remove from heat and stir in lemon juice and parsley.
Pour tomato mixture over cauliflower and toss to coat, then season with salt and pepper. Serve warm or at room temperature.
Clementine, Olive, and Endive Salad

Ingredients:
2 tablespoons red-wine vinegar
1 teaspoon sugar, or to taste
1/2 teaspoon salt, or to taste
1/4 cup extra-virgin olive oil
1 3/4 pounds clementines (7 to 11)
2 pounds Belgian endives (6 to 8)
4 pale inner ribs of celery, including leaves
1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers
1 cup drained cocktail (pickled) onions (5 ounces), quartered
3/4 cup loosely packed fresh flat-leaf parsley leaves

Instructions:
Whisk together vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved, then add oil in a slow stream, whisking until emulsified. Season with pepper.
Cut off tops and bottoms from clementines to expose fruit, then, resting fruit on a cutting board, remove peel, including all white pith, by cutting off vertical strips with a sharp paring knife. Cut segments free from inner membranes.
Halve endives lengthwise, then cut out and discard cores. Cut endives diagonally into 1/2-inch-wide strips and put in a large salad bowl.
Separate celery leaves from ribs and cut ribs diagonally into very thin slices, then add leaves and ribs to endives along with olives, onions, parsley, and clementine segments. Whisk dressing, then gently toss salad with enough dressing to coat.
Linzer Muffins

Ingredients:
1 cup whole almonds, toasted and cooled completely
3/4 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup whole milk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 large egg
1/8 teaspoon almond extract
About 1/3 cup seedless raspberry jam
Confectioners sugar for dusting
a muffin tin with 12 (1/2-cup) muffin cups

Instructions:
Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups.
Grind almonds with sugar and zest in a food processor until almonds are finely ground.
Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl. Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined.
Put a scant 1/4 cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide remaining batter among cups. Bake until golden and muffins pull away from edges of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack. Dust with confectioners sugar before serving.
Balsamic Roasted Potato Wedges

Ingredients:
4 large yellow-fleshed potatoes (2 pounds total), scrubbed well
2 1/2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 1/2 tablespoons balsamic vinegar

Instructions:
Put oven rack in lower third of oven and preheat oven to 450°F.
Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.
Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.
Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste.
Short Rib Terrine

Ingredients:
8 large garlic cloves, peeled
1/2 cup extra-virgin olive oil
1 1/2 teaspoons hot Spanish smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
6 cups finely chopped cooked short rib meat (reserved from rich beef broth )
Accompaniments: thin slices of crusty bread; caper berries; sea salt

Instructions:
Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes. Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork. Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute.
Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well. Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavors to develop. Serve at room temperature.
Chocolate Cherry Muffins

Ingredients:
3/4 stick (6 tablespoons) unsalted butter
5 ounces bittersweet chocolate (not extra-bitter), coarsely chopped
1 cup whole milk
2 large eggs
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dried sour cherries (4 ounces)

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Heat butter and half of chocolate in milk in a 2-quart saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 minutes. Add eggs and whisk until smooth.
Whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt in a medium bowl until combined well. Add chocolate mixture and stir until just combined. Stir in remaining chocolate and cherries.
Divide among 12 greased (1/2-cup) muffin cups. Bake until a tester comes out clean, 14 to 18 minutes. Cool in pan on a rack 5 to 10 minutes.
Chicken Empanada with Chorizo, Raisins, and Olives

Ingredients:
3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/4 cup golden raisins
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 pound frozen pizza dough
thawed

Instructions:
Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.
Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.
Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.
Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.
Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.
Cut empanada into squares and serve warm or at room temperature.
Beef Salad with Potatoes and Cornichons

Ingredients:
2 large boiling potatoes (1 pound total)
3 cups shredded wine-braised chuck roast
3 tablespoons red-wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup finely chopped shallots (about 2)
3/4 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons mild olive or vegetable oil
1/2 pound haricots verts or regular green beans, trimmed and halved diagonally
1 large head Bibb lettuce
6 cornichons (French sour gherkins), cut lengthwise into 1/8-inch-thick matchsticks
1/4 cup chopped fresh flat-leaf parsley

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Place potatoes on a 12-inch square of foil, then prick each with a fork and wrap in foil. Bake until tender, about 1 hour. (Potatoes are done when a small knife pierces centers easily.) Unwrap potatoes and cool slightly.
Reheat beef in a small baking dish, covered, in oven or in microwave until warm. While beef is heating, whisk together vinegar, mustard, shallots, sugar, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until dressing is emulsified.
Steam beans in a steamer set over boiling water, covered, until just tender, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into 1/4-inch-thick slices, transferring to a large bowl. Add hot beans to warm potatoes along with 2 tablespoons vinaigrette, gently tossing to coat.
Line a platter or 4 plates with lettuce leaves and arrange potato mixture on top. Toss meat, cornichons, and parsley with remaining vinaigrette and mound on top of potato mixture.
Orange-Soy-Braised Pork Ribs

Ingredients:
4 pounds country-style pork ribs
1/2 teaspoon salt
1 1/2 cups fresh orange juice
1/2 cup soy sauce
2 tablespoons sugar
2 tablespoons finely chopped peeled fresh ginger
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon coarsely ground black pepper
an 11- by 17-inch flameproof roasting pan

Instructions:
Put oven rack in middle position and preheat oven to 325°F.
Sprinkle ribs evenly with salt.
Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved. Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
Braise ribs in oven until very tender, about 2 hours. (If making ahead, see cooks' note, below.)
Reduce oven temperature to 200°F.
Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven.
Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes. Brush glaze generously on ribs.
Pumpkin Seed Brittle

Ingredients:
1 cup sugar
1/2 cup water
1/8 teaspoon fine sea salt
3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 ounces)
parchment paper; a candy thermometer

Instructions:
Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.
Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted). Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)
Chicken Curry with Cashews

Ingredients:
1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Instructions:
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.