We usually pair it with Sri Lankan spicy green apple curry (which is sweet, spicy and tangy) with some fried papadums for crunch. This Sri Lankan cashew curry is creamy, soft, nutty and spiced. Traditionally, a Sri Lankan cashew curry is cooked with only cashew nuts, but some people also love to add peas! I don’t have a preference there, but Mr K does, so we add peas whenever we make this curry. This makes it so much creamier and more flavorful, and that’s crucial for a creamy cashew curry like this since the curry sauce is a critical component. You want the kind that has actual coconut milk in it (maybe with some guar gum as well that emulsifies the mix). Please read the label when buying coconut milk, because more often than not, you’re just buying water with coconut extract. For the sauce, use good quality coconut milk. It plumps up the cashew nuts as they absorb the brine solution and leaves them well seasoned, inside and out! Otherwise it’ll be just bland cashew nuts floating in a flavorful curry sauce. The step where you soak the cashew nuts in salt water is really important – so don’t skip it. It’s really easy to make, but you must have a little patience, grasshopper.
#CASHEW CURRY SAUCE FULL#
This creamy cashew curry is pure comfort food that’s full of delicious flavor and spices (like Sri Lankan curry powder, turmeric and chili powder), plus it’s gluten free and vegan too! I personally prefer the creamier version.
I have also made the crunchier version where the cashews still have some “bite” to them. My grandmother and mother both had a signature cashew curry dish that was just so creamy and flavorful. As it turned out, it’s one of Mr K’s all-time favorites too! We didn’t make it often, in fact it was a special occasion curry that made an appearance only on, well…. One of the dishes that I would absolutely flip for as a kid was Cashew Curry (cashew nut curry).
Plus, there was a phase when I was pescatarian and that made me appreciate vegetarian dishes a whole lot more. Growing up, my family would eat entirely vegetarian meals on one day every week, but even on other days our traditional rice and curry spreads would often feature vegetarian dishes. The vegetarian cuisine of Sri Lanka is also one that’s full of flavor and creativity. Bring to a boil and then simmer until tender.While Sri Lankan chicken curry is legendary (recipe coming soon!), curries from the island nation go way beyond just that.You can use ½ cup for example of the cashew curry sauce and add more water to just barely cover the cauliflower. Depending on how much water you used it will be more or less concentrated so keep that in mind. Simply place cauliflower in a sauce pot and pour cashew curry sauce.Store in jars or tupperware in your fridge or freeze to use later.Keep adding water until you reach the consistency you want. Add 1/2 cup of water and ¨Mix¨ until the mixture is very smooth and creamy.Add your lime juice, garlic, curry powder, coconut milk, pepper flakes, and some salt to the cashew butter in the NutraMilk.
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