Cashew Curry Recipe - The Washington Post
This Sri Lankan dish treats cashews more like legumes, simmering them whole until softened in an aromatic, creamy, vegan curry. It’s a delightful change from cashew-based vegan dishes in which the nut is blended into a sauce, or from using chopped nuts as a garnish. To make this recipe go faster, start by soaking cashews in the boiling water, then prep the rest of the ingredients.
Refrigerate leftovers for up to 4 days.
Curry leaves and pandan leaves can be found at Asian grocers.
The cashews need to be soaked 20 minutes before making the curry.
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Ingredients
measuring cupServings: 4-6 (makes 6 cups)
Directions
Time Icon Active: 20 mins| Total: 45 minsStep 1
In a large heatproof bowl, pour the boiling water over the cashews; they should be covered by at least 1 inch. Soak for 20 minutes, then drain.
Step 2
In a deep skillet over medium heat, melt the coconut oil. Add the curry leaves and cumin seeds and cook, stirring, until the curry leaves are fried and the seeds are aromatic, about 1 minute.
Step 3
Add the onion, garlic, ginger and chile and cook, stirring occasionally, until the onion begins to soften, 4 to 6 minutes. Add the curry powder, turmeric, salt and pepper and cook, stirring, until the spices are very aromatic and sticking to the bottom of the pan, about 1 minute.
Step 4
Add the cashews and stir to coat well, then add the coconut cream, cinnamon, pandan leaf, if using, and water. Increase the heat to bring the mixture to a boil, then reduce the heat to medium-low so that the mixture is gently simmering, and cook, stirring occasionally, until the sauce has reduced and thickened, 18 to 20 minutes.
Step 5
Stir in 1 tablespoon of the lime juice. Taste, and season with more salt, pepper and/or lime juice as needed. Serve hot, with rice.
Step 6
NOTES: To make your own Sri Lankan-style white curry powder for this dish, toast 6 curry leaves in a skillet over medium heat for a few minutes, then cool and combine in a dedicated spice grinder with 2 tablespoons coriander seeds, 1 tablespoon fennel seeds, and 2 teaspoons each nigella seeds, cumin seeds and turmeric powder. Grind to a fine powder. You should have about 2 tablespoons.
Step 7
If you can’t easily find coconut cream, substitute full-fat coconut milk and reduce the amount of water to 1/2 cup.
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Nutritional Facts
Per serving (1 cup), based on 6
Calories
563
Fat
47 g
Saturated Fat
22 g
Carbohydrates
26 g
Sodium
230 mg
Protein
13 g
Fiber
4 g
Sugar
6 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Lanka Food” by O Tama Carey (Hardie Grant, 2022).
Tested by Joe Yonan and Olga Massov.
Published July 2, 2022
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