Скачать или смотреть Sri Lankan Cashew Curry | One-Pot Recipe

Filling:
2 cups raw cashews
2 tbsp oil
1/3 cup yellow onion (finely chopped)
4 garlic cloves (thinly sliced)
1tbsp curry leaves (finely chopped) sub: cilantro stems
1 green chilies (finely chopped) sub: 1/4 tsp white ground pepper
1 tsp curry powder
1/4 tsp turmeric powder
1 cup coconut milk
1 tsp salt
2 cups soaking water

Optional:
2" pandan leaves
1/2 tsp fenugreek seeds
1 tsp roasted crushed mustard

Method:
Rinse the cashews with cold water and drain. Add boiling water to fully cover the cashews and let it soak for at least 4 hours.
Once your cashews are soaked, drain and save the water. Split the cashews in half.
In a pan over medium-high heat, add 2 tbsp of vegetable oil.
Add onions, curry leaves, green chilies, cinnamon sticks, garlic, curry powder, salt, and turmeric powder. (Optional add ins: pandan leaves, fenugreek seeds, and roasted crushed mustard) Mix and sauté for ~2 minutes.
Add cashews and gently mix.
Add 2 cups of soaking water and 1 cup of coconut milk. Stir and bring to a boil over high heat.
Lower to medium heat and cover the pan with a lid. Cook for 45 minutes - 1 hr.
Gently stir about half way through.
Cook until the cashews are softened and easy to break and the curry is thickened slightly.
If the cashews are not softened, you can add 1/4 c - 1/2 c more coconut milk and cook more.
Add more salt to taste is needed.
The curry should be thick, saucy, and fully covering the cashews.

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