Ingredients
- ( 1.75 cup) Unsalted Cashew Nuts
- ( 1. tbsp) Vegetable Oil
- ( 1 tsp) Ground Cumin
- ( 1 stem) Curry Leaves
- ( 1 medium) Brown Onion
- ( 2 cloves) Garlic
- ( long) Long Green Chilli
- ( 1 tsp) Ground Turmeric
- ( 0.5 tsp) Ground Cinnamon
- ( 1.22 cup) Reduced Fat Coconut Milk
- ( 0.75 cup) Basmati Rice
Did you know?
Allowing the cashews to soak and soften is an the important step in this Sri Lankan ClassicCashew Nut Curry
Serves 4Time 40 minsA Sri Lankan Staple that you’ve probably never heard of
Fat - total
16g
23%
Fat - saturated
9g
40%
Salt
22mg
1%
Protein
13g
25%
Carbs
43g
14%
Sugar
6g
6%
Energy
2202kJ
25%
Fibre
5g
18%
% based on an adult’s recommended daily intake
Ingredients
- ( 1.75 cup) Unsalted Cashew Nuts
- ( 1. tbsp) Vegetable Oil
- ( 1 tsp) Ground Cumin
- ( 1 stem) Curry Leaves
- ( 1 medium) Brown Onion
- ( 2 cloves) Garlic
- ( long) Long Green Chilli
- ( 1 tsp) Ground Turmeric
- ( 0.5 tsp) Ground Cinnamon
- ( 1.22 cup) Reduced Fat Coconut Milk
- ( 0.75 cup) Basmati Rice
Method
- Soak the cashews in a bowl of water while you prepare the other ingredients.
- Heat the oil in a pan and then add the sliced green chilli and curry leaves, cook for 30 seconds before adding the diced onion, and cook for 3-5 minutes before adding the cumin, turmeric, and cinnamon.
- Drain the cashews and add them and the coconut milk to the onion mixture. Cook on a high heat for 5-7 minutes.
- Serve with rice cooked as per packet instructions, alternatively use precooked microwave rice.
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