Dive into the exotic flavors of Sri Lanka with this mouthwatering Cashew Curry that will transport your taste buds straight to the tropics! With a creamy coconut base and the nutty crunch of cashews, this dish is not just a meal; it's an experience. Perfect for a cozy dinner or an impressive dish to serve guests, this recipe is easy to prepare and packed with vibrant flavors. Are you ready to tantalize your palate? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Sri Lankan
Serves: 4 servings
Ingredients
- 1 cup raw cashews, soaked for 2 hours
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 teaspoon mustard seeds
- 1 teaspoon curry powder
- 1 can coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by soaking 1 cup of raw cashews in water for at least 2 hours. This will soften them and enhance their flavor.
- Once the cashews are soaked, drain and set them aside. Prepare your other ingredients by chopping 1 onion, mincing 2 cloves of garlic, and mincing a 1-inch piece of ginger.
- In a large skillet or saucepan, heat 2 tablespoons of coconut oil over medium heat. Allow the oil to melt and become hot, but not smoking.
- Add 1 teaspoon of mustard seeds to the hot oil. Sauté them until they begin to pop, which should take about 1-2 minutes. Be careful not to let them burn.
- Once the mustard seeds are popping, add the chopped onion to the skillet. Sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic and ginger to the skillet, stirring well to combine. Cook for an additional 1-2 minutes, until fragrant.
- Sprinkle in 1 teaspoon of curry powder, stirring to coat the onion mixture evenly. Allow the spices to cook for about 1 minute to release their flavors.
- Pour in 1 can of coconut milk, stirring to combine it with the onion and spice mixture. Bring the mixture to a gentle simmer.
- Add the soaked cashews to the skillet, stirring them into the coconut milk mixture. Let the curry simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Season the curry with salt to taste. Stir well and adjust the seasoning as needed.
- Once the curry is ready, remove it from heat. Serve hot, garnished with fresh cilantro.
- This Sri Lankan Cashew Curry pairs beautifully with steamed rice or flatbreads. Enjoy your delicious meal!
Tips
- Soaking Cashews: For the best texture and flavor, soak the cashews for at least 2 hours. If you're short on time, even a quick 30-minute soak can help soften them.
- Coconut Oil: Use high-quality coconut oil for a richer flavor. It not only enhances the dish but also adds a lovely aroma.
- Spice Level: Adjust the amount of curry powder according to your spice preference. If you like it spicy, consider adding a pinch of red chili flakes or fresh green chilies.
- Simmering Time: Allow the curry to simmer long enough for the flavors to meld. The longer it simmers, the richer the taste!
- Serving Suggestions: This curry pairs beautifully with steamed basmati rice or warm naan. For a complete meal, serve with a side of sautéed greens or a fresh salad.
- Garnishing: Don’t skip the fresh cilantro! It adds a burst of color and freshness that elevates the dish.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk if it thickens too much.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 12g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 0mg
