Sri Lankan Cashew Curry Food

SRI LANKAN CASHEW CURRY

Sri Lankan Cashew Curry image

This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.

Provided by Lauren Joseph

Categories Cashew Onion Garlic Ginger Curry Paprika Lime Sri Lanka Dinner Vegan Vegetarian Coconut

Yield 4 Servings

Number Of Ingredients 11

Ingredients

2 cups raw cashews, soaked in water overnight
1 Tbsp. virgin coconut oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 2" piece ginger, peeled, finely chopped
2 tsp. homemade or store-bought unroasted Sri Lankan curry powder
½ tsp. ground turmeric
½ tsp. paprika
1¼ tsp. kosher salt, plus more
1¼ cups unsweetened coconut milk
Lime wedges (for serving)

Steps:

Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.

CASHEW AND GREEN PEAS CURRY

Cashew and Green Peas Curry image

From today's City Times newspaper. This Sri Lankan speciality is rich and when served with ghee rice, it becomes a wholesome meal.

Provided by Charishma_Ramchanda

Categories Fruit

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 8

Ingredients

200 g cashew nuts
200 g fresh green peas (If using frozen peas, defrost, then use)
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder (yellow powder)
1 onion, chopped
2 tablespoons oil
3 -5 curry leaves
salt

Steps:

Heat oil in a pan.
Add mustard seeds and allow to crackle.
Add curry leaves and saute for a few brief seconds.
Add all the remaining ingredients.
Cook for 15 minutes.
Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.

Nutrition Facts : Calories 336.2, Fat 24.4, SaturatedFat 4.5, Sodium 259.7, Carbohydrate 23.9, Fiber 4.6, Sugar 6.3, Protein 9.6

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