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Cashew Curry (Sri Lankan Style)

A creamy and delicious cashew curry cooked in coconut milk and aromatic spices, a popular Sri Lankan vegetarian dish.

40m4 servings
Contains nutsSOY-free
480 cal|10g protein|30g carbs|38g fat|4g fiber

Ingredients

  • 1.5 cups Raw cashews
  • 2 tbsp Coconut oil
  • 1 medium Onion
  • 3 cloves Garlic
  • 2.54 cm Ginger
  • 1 small Green chilies
  • 1.5 tbsp Curry powder
  • 0.5 tsp Turmeric powder
  • 1 can (13.5 oz) Coconut milk
  • 0.5 cup Water
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tbsp Lime juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Soak the cashews in hot water for at least 30 minutes.
  2. 2Heat coconut oil in a pot over medium heat.
  3. 3Add the onion, garlic, ginger, and green chilies. Sauté until fragrant and the onion is translucent, about 5 minutes.
  4. 4Add the curry powder and turmeric powder. Cook for 1 minute, stirring constantly.
  5. 5Drain the cashews and add them to the pot. Cook for 5 minutes, stirring occasionally.
  6. 6Pour in the coconut milk and water. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the cashews are tender and the sauce has thickened.
  7. 7Stir in the lime juice, salt, and pepper before serving.

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