Sri Lankan Cashew Curry (Vegan - Using Sunflower Seeds)

Ingredients

• 1 cup Raw Sunflower Seeds
• 1 cup Hot Water
• 2 tablespoons Coconut Oil
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 2 Green Chilies (slit)
• 10 leaves Curry Leaves
• 1 Cinnamon Stick
• 3 Cardamom Pods
• 1/2 teaspoon Turmeric Powder
• 1 can Coconut Milk
• 1 tablespoon Lime Juice
• to taste Salt
• 2 medium Potatoes (cubed)

Instructions

1. 1Soak the sunflower seeds in hot water for at least 30 minutes to soften. Drain and blend with a little fresh water until smooth and creamy.
2. 2Heat coconut oil in a large pot or pan. Add the onion, garlic, ginger, green chilies, curry leaves, cinnamon stick, and cardamom pods. Sauté until fragrant.
3. 3Add the turmeric powder and cook for 30 seconds.
4. 4Add the cubed potatoes and stir to coat. Cook for 5 minutes.
5. 5Pour in the sunflower seed cream and coconut milk. Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the potatoes are tender and the sauce has thickened.
6. 6Stir in the lime juice and salt to taste. Serve hot with rice or bread.

Substitutions

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