This is a one pot Cashew Curry with mixed vegetables cooked in coconut milk and spices. This dish is not your typical 30 minute curry and takes a long time to cook, but it is worth it!!! Cashews need to be initially prepared by soaking in water for 2-3 hours. Tip: Use hot water for soaking cashews. This curry needs to be cooked for however long on a low flame until cashews are soft and almost melts in your mouth. It is a dish cooked with lots of patience and love, and you will feel this when tasting the cashew curry.
Cashew curry is usually cooked in Sri Lanka to celebrate special occasions such as birthdays, family gatherings and religious events. It is served with a multitude of dishes such as dhal curry, devilled shrimp, fried eggplant, fish cutlets, yellow rice and salad. All these dishes together are a Sri Lankan feast, a typical birthday lunch cooked by my loving Amma, and a beautiful memory of my childhood in Sri Lanka.
If you try this recipe, please leave a comment below. I would love to get your feedback. As always, love and good vibes to you all. Happy cooking!
Cashew Curry with Mixed Vegetables - Sri Lankan
Ingredients
Step 1
- 1/2 Jalapeno or 2 thai chillies or 1 serrano pepper
- 1 Cinnamon stick One inch piece
- 2 Garlic
- 2 Pearl Onions or 1/2 red onion
- 1/2 tbsp Coconut oil
- 1/4 tsp Fenugreek seeds
Step 2
- 1 cup Cashews soaked in water for 2-3 hours
- 1 cup Coconut cream
- 1 cup Water
- 2 tsp Salt
- 1/2 tsp Turmeric
- 1/2 tsp Chili powder
Step 3
- 1 cup Frozen vegetables
- 1/2 cup Water
- 4 tbsp Coconut cream
- 1/2 tsp Roasted curry powder or 1/2 tsp of Garam masala
Instructions
- Soak one cup of cashews in water for about 2-3 hours (If using hot water, soak for 1 hour)
- Heat coconut oil in a pan, and add the chopped garlic, cinnamon, and fenugreek seeds for 1 minute
- Add the chopped onions and jalapenos and cook on medium heat until onions start to get browned ( about 5 mins)
- Add all ingredients under 'Step 2' into pan - Cashews, coconut cream, water, salt, turmeric, chili powder
- Close lid and cook on low flame for 20 minutes
- Add all ingredients under 'Step 3' into pan - Water, coconut cream, frozen vegetables, roasted chili powder
- If you need more curry, add extra half cup of water and 1 tbsp of coconut cream
- Close lid and cook on low flame for another 20 mins
- The cashews should be soft and almost melt in your mouth by now
- If not, cook for another 10-15 minutes on low flame
Notes
- If curry gets too dry, then add 1/2 cup of water at any step
- If using coconut milk instead of coconut cream, then substitute all water for coconut milk - In Step 2, use 2 cups of coconut milk, In Step 3, use 1 cup of coconut milk
- Garam masala can be substituted for roasted curry powder
Cashew Curry Step by Step Instructions
Assemble initial ingredients – onions, garlic, chilies (any type), and curry leaves (optional)
Heat one tablespoon of oil (coconut, avocado, vegetable, canola), and fry the chopped onions, garlic, chilies and curry leaves.
Add a piece of cinnamon stick (one inch) and cashews (previously soaked in water for few hours and water drained out) into the pan
Add coconut milk to the pan. If milk is too thick, add water to dilute for a runny texture
Add half a bag of frozen mixed vegetables (Mixture of corn, beans, carrots and green peas). To make an authentic curry, only add green peas or don’t add other vegetables to the curry. Add more water / coconut milk as needed
Add a teaspoon of roasted curry powder or garam masala to the curry and let it simmer until cashews are melt-in-your-mouth soft. Serve with white rice!
