Sri Lankan Style Cashew Curry

A mild & flavorful Sri Lankan style cashew curry with a spicy coconut, carrot & green mango sambol and store-bought string hoppers for dinner tonight.

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Recipe

Cashew Curry

(Serves 2)

Ingredients

150 gms raw cashews, soaked in room temperature water for 2-3 hours and drained
1 tbsp coconut oil
1/2” piece cinnamon 
1 clove
1 green cardamom
1 small bay leaf 
1 medium onion, finely sliced
6-8 curry leaves
1 green chilli, slit
1/2 tsp turmeric powder 
1/2 tsp red chilli powder
1/2 tsp cumin powder 
1/2 tsp black pepper, coarsely ground 
1 cup thin coconut milk (second press)
1/4 cup thick coconut milk (first press)
1/4 tsp Sri Lankan curry powder (can be substituted with garam masala)
Salt to taste
A squeeze of lime 

Method

In a pan/wok, heat the coconut oil. Add the cinnamon, clove, cardamom & bay leaf and sauté until fragrant. Then add in the onions, curry leaves and green chilli. Sauté over medium heat until the onions turn a light golden brown.

Add the drained cashews along with the powdered spices and stir fry for a couple of minutes.

Stir in the thin coconut milk and salt and let the mixture come to a boil.

Lower the heat and simmer for about 10 minutes.

Turn off the heat, stir in the thick coconut milk, curry powder and a squeeze of lime. Taste, adjust the salt if needed and serve hot.