Cashew Curry

★★★★★ 278 Ratings

Description:

Cashew Curry is a rich and creamy Sri Lankan dish made with raw cashews, coconut milk, and a blend of aromatic spices. This vegetarian curry is a delightful combination of nutty flavors and creamy textures, making it a favorite among both vegetarians and non-vegetarians. The cashews absorb the flavors of the spices and coconut milk, creating a hearty and satisfying dish. Often served with rice or roti, Cashew Curry is a testament to Sri Lanka’s love for bold flavors and tropical ingredients.

Ingredients:

• 1 cup raw cashews
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 green chilies, sliced
• 1 sprig curry leaves
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder (optional, for extra heat)
• 1 cup thick coconut milk
• 1 cup thin coconut milk (or water)
• 1 tbsp oil
• Salt to taste

Instructions

Step 1: Prepare the Cashews

1. Soak 1 cup of raw cashews in warm water for 1-2 hours to soften them. Drain and set aside.

Step 2: Sauté the Aromatics

1. Heat 1 tbsp oil in a large pan over medium heat.
2. Add 1 chopped onion, 2 minced garlic cloves, 1-inch minced ginger, 2 sliced green chilies, and 1 sprig of curry leaves. Sauté until the onions are soft and golden.

Step 3: Add the Spices

1. Add 1 tbsp curry powder, 1/2 tsp turmeric powder, and 1/2 tsp chili powder (if using). Stir well to coat the aromatics.

Step 4: Cook the Cashews

1. Add the soaked cashews to the pan and mix well with the spices.
2. Pour in 1 cup of thin coconut milk (or water) and simmer for 10-15 minutes, allowing the cashews to absorb the flavors.

Step 5: Add Thick Coconut Milk

1. Stir in 1 cup of thick coconut milk and simmer for another 5-7 minutes. Avoid boiling vigorously to prevent the coconut milk from curdling.

Step 6: Adjust Seasoning and Serve

1. Taste the curry and adjust the salt and spice levels as needed.
2. Serve hot with rice, roti, or string hoppers.

Tips for Perfect Cashew Curry:

• Use raw cashews for this recipe, as roasted cashews will not absorb the flavors as well.
• Soak the cashews for at least 1 hour to ensure they soften and cook evenly.
• For a richer flavor, toast the spices (curry powder, turmeric, and chili powder) in a dry pan before adding them to the curry.
• Adjust the amount of green chilies and chili powder based on your spice tolerance.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling the coconut milk.

Cultural Significance:

Cashew Curry is a beloved dish in Sri Lankan cuisine, showcasing the island’s love for nuts and coconut milk. Cashews are a popular ingredient in Sri Lanka, often grown in the coastal regions, and this curry highlights their versatility and rich flavor. The dish is a common feature in festive meals and family gatherings, reflecting the warmth and hospitality of Sri Lankan culture. Its creamy texture and bold flavors make it a comforting and satisfying meal, embodying the essence of Sri Lankan home cooking.