Sri Lankan Cashew Curry with Rice
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Ingredients
- 250 g cashew nuts
- 300 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan unroasted curry powder
- 10 curry leaves
- 1 cinnamon stick
- 1 pandan leaves, tied in a knot
- 2 tbsp coconut oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 839 kcal
- Protein
- 19.2 g
- Carbohydrate
- 81 g
- of which sugars
- 7.4 g
- Fat
- 50.1 g
- of which saturates
- 23.8 g
- Fibre
- 5.3 g
- Salt
- 0.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the cashew nuts in warm water for 20 minutes, then drain.
- 2
Cook the basmati rice according to the pack instructions.
- 3
Heat the coconut oil in a pan, add the sliced onion, cinnamon stick and pandan leaf, and fry for 6 minutes until the onion softens.
- 4
Stir in the sri lankan unroasted curry powder and curry leaves, and cook for 1 minute.
- 5
Add the soaked cashews and coconut milk, and simmer for 12-15 minutes until the cashews are tender and the sauce has thickened.
- 6
Remove the pandan leaf.
- 7
Serve the cashew curry hot with the rice.
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