Cashew Pea Curry

This is one of my Mum’s specialities, she never forgot to make this dish on special occasions. In Sri Lanka we can buy fresh cashew nuts so we don’t have to soak them – they are tastier than dry ones. I first made this dish with dry cashews when I was in Dubai because there were lots of dry nuts available, and I now make it this way in London. It always comes out nicely!

INGREDIENTS

150g cashew nuts (soaked over night)
75g carrot (diced)
75g frozen peas
1 cup thick coconut milk
1 cup cold water
1 teaspoon curry powder
1/2 teaspoons turmeric powder
1 teaspoon mustard powder or English mustard
Curry leaves
1 inch cinnamon stick
1 green chilli (chopped)
3 small red onions (chopped)
Salt

METHOD

• Wash the cashew nuts twice
• Mix cashews with all the curry ingredients and cold water then boil until soft (about 15 minutes)
• Add carrots and peas, mix well, cover and cook another 10 minutes
• Lastly, mix in the coconut milk and check the seasoning and simmer about 5 minutes

Serve with yellow rice or biriyani…