This creamy, nutty, spiced Sri Lankan Cashew Curry is a uniquely flavorful way to enjoy cashew nuts! Vegan and gluten free.EASY - This is a very easy curry recipe. It does take longer to cook than other curries, but prepping is very easy. While being a vegan curry, it also pairs well with meat curries.Please note that there is a 12 hour inactive soaking step in this recipe.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
8curry leavesif you can get your hands on them, OR 1 - 2 dried bay leaves
1 ½cupsgood quality coconut milk
1cupfrozen peasyou can add extra if you like (I prefer less peas in my cashew curry)
Salt to taste
Instructions
Place the cashews in a bowl and cover with room temperature water. Add the salt and mix to dissolve. Cover and leave the cashews to soak overnight (up to 24 hours).
300 g raw cashews, 1 tsp salt
When you're ready to cook the cashews, drain them and set aside.
Heat about a tbsp or two of oil (you can use coconut oil or a neutral tasting oil) in a medium-sized saucepan, over medium heat.
Add the chopped onions and saute until translucent.
½ medium onion
Add the garlic, bay leaves/curry leaves and saute for a few minutes until it becomes fragrant.
2 cloves garlic, 8 curry leaves
Add the soaked and drained cashews, turmeric, curry powder, cayenne pepper, sugar and a generous pinch of salt and the coconut milk. Mix to combine.
300 g raw cashews, 2½ tsp Sri Lankan curry powder, ½ tsp cayenne pepper, ½ tsp sugar, 1 ½ cups good quality coconut milk, Salt, ¼ tsp turmeric powder
Cover and let it simmer for 45 - 50 minutes. Check from time to time to make sure there's enough liquid in the saucepan - add water if needed. Add salt to taste.
Salt
When the cashews are cooked, they should be firm on the outside, but not crunchy when eaten. They should be almost al dente in texture but be creamy when eaten.
Add some water if the gravy is too thick (I add about ½ cup of water). Add the frozen peas and cook until the peas are heated and cooked through and the gravy is simmering - about 10 more minutes.
1 cup frozen peas
Serve warm with rice. This can be made a couple of days ahead and it actually tastes better on the second day. Leftovers can be reheated.