Cashew Curry
Cashew Curry
Here’s another great Sri Lankan curry that is vegan, but very filling and satisfying. This curry’s main source of protein happens to come from cashews and green peas. They are simmered in coconut milk with curry powder and other spices such as turmeric and cayenne. This is another curry where the gravy is so good that you’d want to carry around a thermos filled with it. You know; drinkable curry gravy.
Ingredients
- 2 tbsp coconut oil
- 1/2 medium onion chopped
- 10 oz cashews
- 20 curry leaves
- 3 tsp Sri Lankan curry powder
- 1/2 tsp sugar
- 1/2 tsp cayenne pepper
- 1/4 tsp turmeric
- 2 cups coconut milk
- 1 cup frozen peas
- salt to taste
Instructions
- Heat up coconut oil in a sauté pan over medium heat. Sauté the onions for 10 minutes.
- Add in the cashews, curry leaves, sugar, cayenne pepper, curry powder, and turmeric. Sauté for 2 minutes.
- Pour in the coconut milk. Season with salt. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Stir in the peas. Simmer for 10 minutes.
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