Prakash K. Sivanathan, Niranjala M. Ellawala

Kaju Kari

Name: Kaju Kari
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: ¼ tsp ground cardamom; juice of ½ lime; 2 tbsp butter or oil; ½ tsp salt; 100 g (3½ oz/⅔ cup) frozen peas, defrosted (optional); 5 fresh curry leaves; ½ tsp coarsely ground black pepper; 2 tbsp butter or oil; ½ medium onion, finely chopped; 2 green chillies, split lengthways and deseeded; 2.5 cm (1-inch) cinnamon stick; 8 fresh curry leaves; 1.5 cm (½-inch) piece of ginger, peeled and very finely chopped; ½ tsp fenugreek seeds; 250 ml (9 fl oz/generous 1 cup) coconut milk; ½ tsp ground cumin; ½ tsp ground turmeric; 2 garlic cloves, finely chopped; 1 medium onion, finely chopped; 300 ml (10½ fl oz/1¼ cups) water; 300 g (10½ oz/2¼ cups) cashew nuts, halved

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

300 g (10½ oz/2¼ cups) cashew nuts, halved
300

Asia
Sri Lanka
Side dish
Gluten-free
Vegan

Method

First, fill a medium saucepan with water and soak the cashew nuts for 1 hour, then drain.

Pour the 300 ml of water into the saucepan with the cashew nuts, then add the onions, garlic, curry leaves, ginger, chillies cinnamon, cumin, turmeric and fenugreek seeds, and bring to the boil. Reduce