Apologies for the long hiatus! I’ve been busy with some personal commitments lately that I let my blog collect a bit of dust. But on a happier note, Ms.Whimsy in now on facebook and pinterest as well as instagram!

This recipe, though was in the to-do list for a long time, was rushed over the weekend following a request in instagram. I hope you guys will like it! Unlike most food that I cook, cashew curry isn’t something that I remember eating often as a kid. I don’t think it was one of those dishes that my mom cooked very often and I was not too fond of it as a child either. But like most things, living away from home and the endless photos I stalk on instagram made me crave for it and that’s how I finally got to making it couple of years ago for the first time.

It is quite an easy dish to prepare and pairs perfectly with biriyani or with a turmeric rice and prawn curry – which is how I had it for lunch this afternoon.

The recipe is adapted from recipes quoted by a couple of my friends – Vidura, Dinusha and Raiza; so kudos to them 🙂

Cast of Characters:

• Cashews – 200g
• Thick coconut milk – 200ml
• Green peas – 75g
• Onions – 2 small
• Couple of cloves of garlic
• Curry leaves, pandan leaves
• Cinnamon stick, Dry red chilli, turmeric powder, red chilli powder, curry powder & salt
• Water and Oil

How to:

1) Soak the cashews in hot water for about 3-4 hours and then drain the water, rinse the cashews and set aside.

2) Heat up the oil in a pan and add in the curry leaves, pandan leaves, onion, garlic, cinnamon stick and dry red chilli and let it sauté.

3) Once the onions have turned translucent, add in the salt, turmeric powder, chilli powder and the Sri Lankan curry powder (I promise I will post a recipe for this awesome curry powder soon) and mix well.

4) Add in  3/4 cup of plain water along with cashews and let it come to a simmer.

5) Add in the coconut milk and let it cook in a very low heat – try not to let the curry boil too rapidly once you add the coconut milk as it might curdle. This is applicable to any curry that uses coconut milk.

6) Once the curry has thickened to a desired consistency, check and adjust the seasoning and lastly mix in the green peas and stir well. You don’t need to defrost or pre cook the peas as the heat of the curry will cook it to perfection. 

Below are a couple of dishes that this cashew curry pairs beautifully with.