Creamy Sri Lankan Cashew Curry

Ingredients

• 300 g raw cashews
• 1 tsp salt (for the brine)
• ½ medium onion, diced
• 2 cloves garlic, finely chopped
• 2½ tsp Sri Lankan curry powder
• ¼ tsp turmeric powder
• ½ tsp cayenne pepper
• ½ tsp sugar
• 8 curry leaves (or 1-2 dried bay leaves as a substitute)
• 1½ cups good-quality coconut milk
• 1 cup frozen peas (adjust according to preference)
• Salt to taste

Instructions

1. Place the cashews in a bowl and cover them with room-temperature water.

2. Add 1 tsp salt, stir to dissolve, and let soak overnight (up to 24 hours).

3. Once ready to cook, drain and set aside.

4. Heat 1-2 tablespoons of oil (coconut oil preferred) in a medium saucepan over medium heat.

5. Add diced onion and sauté until translucent.

6. Stir in chopped garlic and curry leaves (or bay leaves) and sauté until fragrant.

7. Add the soaked and drained cashews to the pan.

8. Sprinkle in turmeric, curry powder, cayenne pepper, sugar, and a generous pinch of salt.

9. Pour in the coconut milk and mix everything well.

10. Cover the saucepan and simmer for 45-50 minutes, stirring occasionally. Ensure there’s enough liquid; add water if necessary.

11. Taste and add salt as needed.

12. If the gravy is too thick, add ½ cup of water to adjust the consistency.

13. Stir in frozen peas and cook for an additional 10 minutes until the peas are heated through and the gravy is simmering.

14. Serve the cashew curry warm with steamed rice or flatbreads.

15. This curry can be prepared in advance and tastes even better the next day. Store leftovers in the refrigerator and reheat before serving.

This creamy Sri Lankan cashew curry is a delightful blend of nutty cashews, aromatic spices, and rich coconut milk. Perfect for a comforting meal, it pairs wonderfully with rice or bread and is sure to become a favorite at your table. Enjoy the vibrant flavors and creamy textures of this traditional dish!