Sri Lankan Cashew Curry

Ingredients

• 1.5 cups Raw Cashews
• 1 can Coconut Milk
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 small Green Chilies
• 1 tsp Turmeric Powder
• 0.5 tsp Chili Powder
• 1 tbsp Curry Powder
• 1 stick Cinnamon Stick
• 10 leaves Curry Leaves
• 1 tbsp Lime Juice
• 1 tsp Salt
• 4 cups Cooked Rice

Instructions

1. 1Place the 1.5 cups raw cashews in a bowl and cover them with warm water. Let them soak for at least 30 minutes.
2. 2Finely chop the 1 medium onion, mince the 3 cloves garlic, and grate or mince the 1 inch ginger. Finely chop the 2 small green chilies, removing seeds if you prefer less heat.
3. 3Heat 1 tablespoon of neutral oil (like vegetable or canola, not listed but implied for sautéing) in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped onion, minced garlic, and minced ginger. Cook, stirring frequently, for 5-7 minutes, or until the onion is softened and translucent and the mixture is fragrant.
4. 4Add the 1 teaspoon turmeric powder, 0.5 teaspoon chili powder, 1 tablespoon curry powder, 1 cinnamon stick, and 10 curry leaves to the pot. Stir constantly for 1 minute until the spices are very fragrant.
5. 5Drain the soaked 1.5 cups raw cashews and add them to the pot. Stir to coat them with the spices and aromatics.
6. 6Pour in the 1 can coconut milk. Stir everything together, scraping any bits from the bottom of the pot. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges.
7. 7Reduce the heat to low (250°F / 120°C), cover the pot, and let the curry simmer gently for 20-25 minutes. Stir occasionally to prevent sticking. The cashews should become tender, and the sauce will thicken to a creamy consistency.
8. 8Remove the cinnamon stick from the pot. Stir in the 1 tablespoon lime juice and 1 teaspoon salt. Taste and add a tiny bit more salt if needed.
9. 9Serve the Sri Lankan Cashew Curry hot alongside the 4 cups cooked rice.

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