The cashews in this quick Sri Lanka-style curry become very tender, and the sauce is delicate enough not to overpower their subtle flavor. Raw cashews are the ones to use for this dish.

SERVES 4

2 tablespoons oil

1 medium onion, diced

ВЅ fresh redВ chileВ pepperimage, seeded and minced, or в…› teaspoon cayenne pepper

1 teaspoon turmeric

1 teaspoon ground coriander

Вј teaspoon ground cardamom

2 cloves garlic, minced

ВЅ teaspoon minced fresh ginger

1 cinnamon stick

ВЅ teaspoon salt

8 ounces (about 2 cups) raw cashews

2 medium potatoes, peeled and cut into ВЅ-inch dice

2 cupsВ coconut milkimage, or 16-ounce can light coconut milk

  1. Heat the oil in a medium saucepan over medium heat and add the onion, chili, turmeric, coriander, cardamom, garlic, ginger, and cinnamon stick. Cook for 2 minutes, stirring constantly.
  2. Add all of the remaining ingredients and bring to a boil. Lower the heat and simmer, partially covered, for 20 minutes, or until the potatoes are tender and the sauce is thickened. Serve alone or over rice.