How to make Cashew Curry without Coconut Milk
A famous dish in Sri Lanka that everyone loves is Cashew Curry. It's rich and creamy and full of great flavor that goes best with rice. While most people make this curry by adding Coconut Milk, in this recipe, we're using only Cashews and it will be very rich and creamy.
If you like unique tasty curries like this, try my Delicious Corn Curry or my Sweet Pineapple Curry recipes.
Total Time: 20 minutes
Ingredients
- 400g of Cashews
- 2 Green Chilies
- Half an Onion
- Pandan Leaves
- Curry Leaves
- Cinnamon Stick
- 2 Cardamom
- Fenugreek Seeds
- Black Pepper
- 2 tsp of Curry Powder
- Turmeric Powder
- Salt
- Green Peas (optional)
- Diced Carrots (optional)
Instructions
- Wash and clean 400g of Cashews.
-
Soak the Cashews for 4 to 5 hours.
- After soaking, drain the water, and split the Cashews into halves.
- Add the Cashews into a pot.
- Add water until all of the Cashews are covered.
- Boil the Cashews for about 15 minutes.
- Take about 50g of Cashews and let it cool down.
- Add the 50g of Cashews into a blender and add just enough water to cover the Cashews. Important: Do not add too much water.
- Blend the 50g of Cashews into a creamy Cashew Milk consistency.
- Set this mixture aside for now.
- Add 2 sliced Green Chilies into the pot of cashews that were boiled earlier.
- Add half a sliced onion.
- Add some Pandan Leaves.
- Add some Curry Leaves.
- Add a Cinnamon stick broken into small pieces.
- Add 2 crushed Cardamom.
- Add some Fenugreek Seeds.
- Add a pinch of Black Pepper.
- Add 2 tsp of Curry Powder.
- Add a pinch of Turmeric Powder.
- Mix thoroughly.
- Turn the stove on and cook over medium heat.
- When most of the Water has evaporated, pour the creamy Cashew milk we made earlier.
- Mix thoroughly.
- Add Salt to taste.
- Add Green Peas and diced Carrots. (optional)
- Mix thoroughly.
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