Sri Lankan Creamy Cashew Curry (Vegan)

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 13 hours 30 minutes

食材

• 300 g raw cashews

• 1 tsp salt (for the brine)

• ½ medium onion (diced)

• 2 cloves garlic (finely chopped)

• 2½ tsp Sri Lankan curry powder

• ¼ tsp turmeric powder

• ½ tsp cayenne pepper

• ½ tsp sugar

• 8 curry leaves (if you can get your hands on them, OR 1 - 2 dried bay leaves)

• 1 ½ cups good quality coconut milk

• 1 cup frozen peas (you can add extra if you like, I prefer less peas in my cashew curry)

• Salt (to taste)

步驟

• Place the cashews in a bowl and cover with room temperature water. Add the salt and mix to dissolve. Cover and leave the cashews to soak overnight (up to 24 hours).

• When you're ready to cook the cashews, drain them and set aside.

• Heat about a tbsp or two of oil (you can use coconut oil or a neutral tasting oil) in a medium-sized saucepan, over medium heat.

• Add the chopped onions and saute until translucent.

• Add the garlic, bay leaves/curry leaves and saute for a few minutes until it becomes fragrant.

• Add the soaked and drained cashews, turmeric, curry powder, cayenne pepper, sugar and a generous pinch of salt and the coconut milk. Mix to combine.

• Cover and let it simmer for 45 - 50 minutes. Check from time to time to make sure there's enough liquid in the saucepan - add water if needed. Add salt to taste.

• When the cashews are cooked, they should be firm on the outside, but not crunchy when eaten. They should be almost al dente in texture but be creamy when eaten.

• Add some water if the gravy is too thick (I add about ½ cup of water). Add the frozen peas and cook until the peas are heated and cooked through and the gravy is simmering - about 10 more minutes.

• Serve warm with rice. This can be made a couple of days ahead and it actually tastes better on the second day. Leftovers can be reheated.

營養

• 卡路里: 417 kcal
• 總脂肪: 34 g
• 飽和脂肪: 15 g
• 不飽和脂肪: 16 g
• 鈉: 403 mg
• 總碳水化合物: 22 g
• 膳食纖維: 4 g
• 總糖: 5 g
• 蛋白質: 12 g