This is a yummy Sri Lankan dish that I’ve grown to love. Each veggie is covered in a creamy, lightly spiced coconut curry. Mum usually makes this with coconut milk powder, but I have been making it with tinned coconut milk too. I had to change the process a little bit, but the ingredients are almost the same as my Mum's, and it tastes just like hers too! This curry is not always made with the same veggies, it’s typically served with peas - but I do like to add corn kernels and/or carrots for a more colourful and flavourful curry.
ingredients.
300g raw cashew halves
200g frozen green peas
200g fresh corn kernels (you can use frozen too!)
100g carrots, cut into small cubes
½ onion chopped
1 green chilli, slit
½ tsp fenugreek seeds
½ tsp salt
¼ tsp coarse black pepper
¼ tsp turmeric
1 tin (400ml) of coconut milk
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Fried curry leaves to garnish
process.
Wash cashew and leave to soak in water for a couple of hours. Heat 2 Tbsp of oil and sauté the onion for 3-5 minutes until lightly browned. Add the chopped carrots, spices and the green chilli. Stir well, coating everything with the spices and sauté for another 1-2 minutes. Add the tin of coconut milk and boil until the coconut milk reduces slightly, 7-10 minutes. Drain the cashew, and add to the pot. Continue cooking until the cashew softens, but still has a bite to it. Lastly, add the green peas and corn. As these can be from the freezer, there will be a little bit of water that’s added to the pot. Boil down for another 5 minutes, or until the curry thickly coats all the veggies. Make sure not to overcook the peas, as you want them to keep whole instead of mushy.
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