Sri Lankan Spiced Cashew and Pea Curry
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Ingredients
- 200 g cashew nuts
- 150 g frozen peas
- 300 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan unroasted curry powder
- 1 cinnamon stick
- 8 curry leaves
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 534 kcal
- Protein
- 13.3 g
- Carbohydrate
- 22.4 g
- of which sugars
- 7.5 g
- Fat
- 44.3 g
- of which saturates
- 22.7 g
- Fibre
- 5.7 g
- Salt
- 0.05 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
Heat the coconut oil in a pan, add the sliced onion, cinnamon stick and curry leaves, and fry for 6 minutes until the onion softens.
- 3
Stir in the sri lankan unroasted curry powder, then add the cashews and coconut milk.
- 4
Simmer for 12-15 minutes until the cashews are tender and the sauce has thickened.
- 5
Add the peas and simmer for 3-4 minutes more.
- 6
Serve hot with rice.
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