SRI LANKAN CASHEW CURRY

Sri Lankan Cashew Curry image

Provided by Lauren Joseph

Yield 4 Servings

Number Of Ingredients 11

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2 cups raw cashews, soaked in water overnight
1 Tbsp. virgin coconut oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 2" piece ginger, peeled, finely chopped
2 tsp. homemade or store-bought unroasted Sri Lankan curry powder
½ tsp. ground turmeric
½ tsp. paprika
1¼ tsp. kosher salt, plus more
1¼ cups unsweetened coconut milk
Lime wedges (for serving)

Steps:

Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.