Sri Lankan Cashew Curry
Key Ingredients
There is a saying that to be considered as a Sri Lankan you must try the Sri Lankan Cashew Curry at least once in your lifetime. Even though cashews can be expensive due to labor intensive harvesting, any Sri Lankan celebration regardless of religion or economic status will feature a Sri Lankan Cashew Curry. Using the following recipes, you can make this wonderful vegan curry to try with rice or any other carbohydrate.
-
Cook Time
10 mins
-
Preparation Time
6 hours
-
Difficulty
Easy
-
Serves
3 people
Ingredients
- 300g of Raw Cashews / Cooking Cashews
- 2 tablespoons of Curry powder
- 1 teaspoon of Turmeric
- 100 g of Frozen green peas
- 5-8 leaves of curry leaves( You can skip using Curry leaves if you cannot find some)
- 1 Cup of Coconut milk
- Ceyloni Virgin Coconut Oil
- Salt to season
- Water as needed(1 Cup = 240 ml)
Directions
- Soak Cashews in water for at least 6 hours ( Better to soak cashews overnight )
- When ready to cook remove water from cashews and set aside
- Thoroughly mix Turmeric, Curry powder, Salt with the soaked cashews.
- Place Ceyloni Virgin Coconut Oil in pan on medium heat.
- When oil starts to get warm the put the cashew mix to the pan with curry leaves while spreading everything evenly on the pan.
- Add the coconut milk to the pan and cover with a lid.
- Cook for 8 minutes and then add green peas to the curry.
- Cook for another 2 minutes and check if the cashews are easily fragile. If so, the dish is complete, and you can enjoy it with rice.