I supposedly have a slight allergy to cashews, so I've been avoiding them mostly, but I love them so, and this recipe, too. Though, I might hit it with more cayenne next time.
Source: The Flavor Bender | Serves: 6 | Time: 1 hr 30 min
Changes: quick soaked already salted cashews; used onion powder instead of onion; used standard curry powder
2 cups lightly salted raw #cashews
2 cloves garlic finely chopped
2 dried bay leaves
1 tbsp onion powder
2½ tsp curry powder
¼ tsp turmeric powder
½ tsp cayenne pepper
½ tsp sugar
1 ½ cups full fat coconut milk
1 cup peas
Salt, to taste
Rice, to serve (I did cauliflower rice)
Quick soak the cashews in just boiled water for at least 15 min. Drain and set aside.
Heat about a tbsp or two of oil (you can use coconut oil or a neutral tasting oil) in a medium-sized saucepan, over medium heat.
Add the garlic and bay leaves and saute for a few minutes until it becomes fragrant.
Add the soaked and drained cashews, turmeric, curry powder, cayenne pepper, sugar and a generous pinch of salt and the coconut milk. Mix to combine.
Cover and let it simmer for 45 - 50 minutes. Check from time to time to make sure there's enough liquid in the saucepan - add water if needed. Add salt to taste.
When the cashews are cooked, they should be firm on the outside, but not crunchy when eaten. They should be almost al dente in texture but be creamy when eaten.
Add some water if the gravy is too thick (I add about ½ cup of water). Add the peas and cook until the peas are heated and cooked through and the gravy is simmering - about 10 more minutes.
Serve warm with rice.