Creamy Cashew Nut & Green Pea Curry (Sri Lankan)
So I know that I usually post a curry recipe and tell you that its my favourite curry, but for sure this is by far my favourite curry of all time! 😅 Pure comfort food, so creamy and satisfying.
This recipe does take a little longer than the other curries as the cashews must be soaked and tenderised enough to eat. But if I could have this every day I would have it for breakfast lunch and dinner! 🤤
My Nana would make this for special occasions like family dinners and poojas at the temple and not a chance would there be any left over to bring home.
200g Cashew Nuts
1/2 Onion (chopped)
1/2 Tomato (chopped)
1 Green Chilli (chopped)
4tbs Coconut Powder + 200ml boiled water
1 cup of Frozen Peas
1 packet of Cashew Nut Curry Spice Mix
Salt to taste
Cashew nut curry is one that some might agree is a little on the pricey side but you must try it at least once, its absolutely worth it. Plus it's vegan too!
Me and coconut curries are best friends as cashew nuts and green peas are too. 🤗
In a bowl, place the cashew nuts add 1tsp of salt and fill the bowl with water. Cover the bowl with a tea towel and allow it to soak for at least 24 hours.
Once ready to cook, drain the water from the bowl and transfer to a cooking pot. Add boiled water to the pot and cover. Leave to boil for about 45mins until they are cooked through but still firm. Keep checking to make sure there is enough water in the pot.
Meanwhile, into a frying pan, fry the vegetables on a medium heat with a little oil. Add the spice mix and cook for 5-7mins until the onions have softened and aroma from the spices are released.
Once the cashews are ready, add the coconut milk (mix powder and water together), frozen peas and simmer for a further 10-20mins until the liquid has thickened and the consistency is creamy.
Add salt to taste.