(Apologies again for no photo!)
Does cooking cashews in curry form sound strange to you? Believe me when I say that it is not strange. This is a popular curry in Sri Lanka, and is particularly great for vegetarians and vegans alike. This is probably one of my favourite curries to eat (if not THE favourite), and it is rich and flavourful. This isn’t made all the time, and I would only remember my mom serving this on special occasions. Now that I’ve started learning to cook Sri Lankan cuisine, I think I can try to make this more often 🙂
You must remember how I love my cashews. Have you checked out my cashew butter recipe? Cashews contain heart-healthy unsaturated fats, and like other nuts, is also a good source of antioxidants and trace minerals. Combined with a creamy coconut sauce, you’ll be wanting more!
- 3 cups of cashews, soaked 6 hours or overnight
- 2 tbsp oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 green chillies, optional
- 1 Ceylon cinnamon stick (about 3 inches)
- 1 sprig of curry leaves, chopped (about 10 leaves)
- 2-inch pandan leaf
- 1 tbsp turmeric
- 1 tsp cumin seeds
- 1 can of coconut milk
- 1/2 a lime, juiced
- salt, to taste
After the cashews have soaked, drain them and split them in half. Add this to a pot, and add water to about an inch above the cashews. Add the turmeric, the cinnamon stick, and a bit of salt and bring to a boil, until almost all the water has evaporated. You can test the cashews, because it should be soft to the bite (but not mushy!!). If not, add a bit more water to continue the boiling process. After, add the can of coconut milk, stir, and set aside in a large bowl.
Using that same pot, add heat the oil, and add the cumin seeds, diced onions, garlic, chills, curry leaves, and pandan leaf, and let sautee until fragrant, and onions have become translucent. At this point, add the cashew mixture back in, and stir. Finish off with the lime juice, and enjoy on a bed of rice!!
What kind of interesting curries have you tried?