Cashew Curry

This curry is a wonderful combination of texture, creaminess and comfort. It’s a really simple dish to put together and it’s also not spicy at all meaning it’s a perfect accompaniment for some fiercer curries or the ideal dish to serve if you, or someone you’re hosting, isn’t the biggest fan of heat.

Time to create: 25 minutes + 2 hours prep (soaking cashews)

Ingredients

  • Cashews - 500g (soaked for 2 hours)

  • Oil - 1 tbsp sunflower, veg or coconut

  • Red onion - 1 (diced into chunks)

  • Garlic cloves - 4 cloves (quartered lengthways)

  • Pandan leaves (rampa) - 1 inch

  • Curry leaves - 6

  • Green chilli - 2

  • Turmeric - ¼ tsp

  • Sri Lankan curry powder (unroasted) - 1 tbsp

  • Salt - ¼ tsp

  • Coconut milk - 400ml

  • Peas - 100g

Method

  1. Soak your cashews for 2 hours — this is the most tedious part. The rest of it is quite straightforward.

  2. Add the oil to a saucepan over a medium-high heat. Once it’s hot, add the onion, garlic, pandan leaf, curry leaves and green chillies and sweat for a couple of minutes

  3. Add the cashews along with the turmeric, curry powder and salt. Cook for a few minutes.

  4. Add the coconut milk and 150ml water, then simmer over a medium heat for 15 minutes.

  5. Add the peas and cook for another couple of minutes.

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