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.
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
- 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.
- 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.