Sri Lankan Cashew Curry

Cook time: 1 hour
Yield: 3–4 servings

Ingredients

250g raw cashew soaked in water for 1 hour
1 sprig curry leaves
2 inch piece of pandan leaf
1/2 red onion, chopped
2 garlic cloves, thinly sliced
1/2 tsp fenugreek seeds
1/2 stick Ceylon cinnamon
1.5 tsp raw Sri Lankan curry powder
1/2 tsp chili powder
2/3 tsp turmeric
Salt to taste
1/2 cup water
1 can thick coconut milk (use 1/3 first)

Instructions:

1. Add all ingredients to your cooking pot, using only one-third of the coconut milk at first.

2. Set the pot on medium heat.

3. Once the curry comes to a simmer, let it cook for 5 minutes while stirring, then add the remaining coconut milk.

4. Continue stirring and cook the curry until the coconut milk is fully cooked through, about 10-15 minutes.
   Make sure the cashews are soft and tender—they should not be tough.

5. Serve with rice and other curries

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