Sri Lankan Style Cashew Curry by Plantfuture

Ingredients

• 250g raw cashew
• 1 sprig curry leaves
• 2 inch pandan leaf
• 0.5 red onion, chopped
• 2 garlic cloves, thinly sliced
• 0.5 tsp fenugreek seeds
• 0.5 stick ceylon cinnamon
• 1.5 tsp unroasted sri lankan curry powder
• 0.5 tsp chili powder
• 0.66 tsp turmeric
• 0.5 cup water
• 200ml thin coconut milk
• 150ml thick coconut milk
• 1 tsp salt

Instructions

1. Soak the raw cashews in water for 1 hour, then drain.
2. In a cooking pot, combine the soaked cashews, curry leaves, pandan leaf, red onion, garlic, fenugreek seeds, cinnamon, curry powder, chili powder, turmeric, salt, water, and the thin coconut milk.
3. Set the pot over medium heat and bring to a gentle simmer.
4. Simmer for 5 minutes, stirring occasionally.
5. Stir in the thick coconut milk and continue to cook for 10-15 minutes until the sauce thickens and the cashews are tender.
6. Remove from heat and serve warm.