Sri Lankan Cashew Curry
Serves
4
Preparation
15
minutesCooking Time
3
hoursIngredients
310 g 310 roasted cashews
400 g 400 can crushed tomatoes
2 Tbsp 2 tomato paste (concentrated purée)
1 Tbsp 1 olive oil
1 1 brown onion, chopped
2 cloves 2 garlic, chopped
1 Tbsp 1 finely grated ginger
1 1 stem curry leaves (about 24)
1 1 stick cinnamon
1 tsp 1 ground cumin
1/2 tsp 1/2 ground turmeric
1/4 tsp 1/4 chilli powder
250 ml 250 light coconut milk
Salt and pepper
Handful coriander, roughly chopped
Sri Lankan red rice or brown basmati rice
Lime wedges, to serve
Method
- Heat your slow cooker to High.
- Combine cashews, tomatoes and tomato paste in bowl of slow cooker. Heat olive oil in frying pan over high heat and cook onion, garlic and ginger for 2-3 minutes, until softened. Stir in curry leaves, letting them sizzle and cook for a minute.
- Scrape contents of frying pan into slow cooker, then add cinnamon, cumin, turmeric, chilli powder and coconut milk. Season generously with salt and pepper, then give everything a good stir. Cover and cook for 2 hours. Give a stir, then quickly cover again to avoid losing too much heat.
- Cook for 1 hour, until curry is aromatic and cashews are slightly tender. Stir through half of coriander. Serve curry on bed of rice, scattered with remaining coriander, and with lime wedges for squeezing.
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