Sri Lankan Cashew Curry Recipe
Nutty and creamy cashew curry mixed with coconut milk
Calories:
Servings: people
Equipment
- Pot
Ingredients
- 1/2 Brown onion Chopped
- 2 cloves Garlic Chopped
- 1 Chilli Chopped (optional)
- 5 Curry leaves
- 350 g Cashew nuts Raw, roasted
- 2 tbsp Oil Canola, vegetables, coconut, olive oil
- 1 tsp Mustard seeds
- 1/4 tsp Tumeric Powder
- Salt to taste
- 500ml Thick Coconut milk As needed
- 100 g Green peas Frozen
Instructions
- Soak the cashews in water with 1 tsp of salt overnight ( cashews should be submerged in water)
- Heat a pan on medium heat with oil
- Add onion, garlic, chilli, curry leaves and cook until soft
- When the onions are soft add the mustard seeds and cook them for 30 seconds, then add turmeric, salt, cashews ( drained) and add coconut milk(All ingredients should be submerged in water) cook for 20 minutes with a lid on
- Then after 20 minutes add more coconut milk and cook without the lid for further 30 minutes, if the liquid has evaporated, keep adding more coconut milk. The trick is not adding too much coconut milk at once but keep adding as needed so the cashews soak up coconut milk which in turns make it creamy ( you might need to add coconut milk 3 times)
- After 50 minutes of cooking the cashew curry, taste and adjust seasoning as needed. Cashews should be ultra-soft at this point.
Video
Did you make this recipe?
I love hearing how you went with my recipes! Tag me on Instagram at @food_voyageur.