Cashew Curry (Kaju Curry) - Egg-Free
A rich and flavorful cashew curry, a popular Sri Lankan dish. Often served as a vegetarian option and naturally egg-free.
Ingredients
- 1 cup Cashews
- 2 tablespoons Vegetable Oil
- 1 medium Onion
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 small Green Chilies
- 2 teaspoons Curry Powder
- 1/2 teaspoon Turmeric Powder
- 1/4 teaspoon Chili Powder
- 1 can Coconut Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak the cashews in warm water for at least 30 minutes.
- 2Heat the vegetable oil in a pan over medium heat.
- 3Add the chopped onion, garlic, and ginger to the pan and sauté for 3-5 minutes, until softened.
- 4Add the green chilies, curry powder, turmeric powder, and chili powder and sauté for another minute until fragrant.
- 5Drain the cashews and add them to the pan.
- 6Pour in the coconut milk, salt, and black pepper.
- 7Bring to a simmer and cook for 15-20 minutes, or until the curry has thickened and the cashews are tender.
- 8Serve hot with rice or roti.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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