Ingredients
- 1 red onion
- 250g raw cashew nuts
- 2 tsp curry powder
- ¼ tsp tumeric powder
- ½ tsp cayenne powder
- ½ tsp of white sugar
- 4 curry leaves
- 400ml of coconut milk
- 1 cup of frozen peas
- kosher salt
Steps
-
Add the cashew nuts into a bowl and cover with water.
- Add a tablespoon of kosher salt.
- Leave it overnight to soak.
- Next day, drain the water from cashew nuts and keep them aside.
- Chop up the onion ~ roughly.
- Add couple of tablespoons of olive into a pan on medium heat.
- Add the onions and cook them till they start going translucent ~ 2-3 mins.
- Add curry leaves and wait for its sweet fragrance to come out.
- Add the coconut milk and cashew nuts.
- Add the curry powder, tumeric powder, cayenne powder, white sugar and a generous pinch of salt.
- Give it a good mix and cover the pan. Put a timer on 45 mins and lower the heat to medium low.
-
With 20 mins to go, check:
- Have a taste and salt to your preference.
- If the liquid in the pan has mostly reduced, add half a cup of water.
- After 45 mins, stir the frozen peas in and cook for another 10 mins.