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. 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. While Sri Lankan chicken curry is legendary (recipe coming soon!), curries from the island nation go way beyond just that.
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