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Cashew curry with mixed vegetables such as carrots, green beans and peas

Cashew Curry with Mixed Vegetables - Sri Lankan

Servings 2
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

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
Cost: $5
Course: dinner, lunch
Cuisine: sri lankan
Keyword: creamy cashew curry with mixed vegetables and coconut milk