My friend Sadie and her family throw the most amazing parties. We all sleep over, and the next morning, they treat us to the most delicious Sri Lankan brunch. This cashew curry is usually on the menu, and it’s become one of my favorites. This recipe is adapted from Anita Dickman’s cookbook Cookery Course, which covers a variety of Sri Lankan and Indian dishes.
- 2 cups cashews
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- 1 teaspoon roasted curry powder
- 1 teaspoon chili powder
- 5 curry leaves
- 1 teaspoon ginger
- 3 teaspoons garlic
- 1/2 large white or yellow onion, thinly sliced
- 1 can coconut milk
- 1/2 teaspoon salt
- Fill a medium sized bowl with water and soak the cashews for an hour. Drain and set aside.
- In a medium saucepan, heat up oil. Add all remaining ingredients except cashews, salt and coconut milk. Cook over medium heat for 7-10 minutes or until onion is tender and spices are fragrant.
- Add cashews, salt, and coconut milk. Lower heat to simmer and cook covered for another 10 minutes.
- Serve with rice, hoppers, or string hoppers.