Writing about a month that’s nearly over and full of contradictions isn’t easy. Try as I might, on this bonus leap year day, I can’t find the words to sum it all up in one neat little package. Back in December, I thought I was being so clever when I prepared a batch of my favorite hearty, warming dishes, creating ample blog fodder for the brutal winter to come. Now I have a stock pile of main meals that are just a bit too rich for most days- Thank you very much, fickle Mother Nature. Still, inconsistent to the very end, there’s talk of snow in today’s forecast again today, so I’m seizing the opportunity to trot out a genuine belly-warmer while I still can.
It was something mentioned in an interview, an offhand comment that I forgot about as soon as I said it. A dish that I often would whip up for myself for a quick dinner, something easy to eat, and admittedly, almost embarrassing to spill the details about. You know those meals that you love but would never serve to anyone else? That was this curry. Although it was undeniably inspired by Sri Lankan curry, featuring cashews soaked for hours to lend them a uniquely creamy yet toothsome texture, I figured that people of more standard food preferences may find that approach a bit unappealing. Naturally, this was the comment that most readers picked up on and asked about, clamoring for a recipe. So here I am, sharing my secret semi-junky, completely inauthentic comfort food curry that was never intended to be shared in the spotlight. Lesson learned: Be careful what culinary sins you casually divulge on the internet.
Thankfully, it’s far from beyond saving, and a few small adaptions can make it more agreeable to pickier customers. Don’t soak the cashews to keep them crunchier, or swap them out altogether for beans to create a lighter dish. All the rest is pretty standard, but it’s gotten me out of a dinner jam more times than I can recall. When I think of comfort food, this recipe is high on my list.
Sri Lankan-Inspired Cashew Curry
1 1/2 Cups Whole, Raw Cashews*, Optionally Soaked for 2 Hours
1 Tablespoon Olive or Coconut Oil
1 Large Yellow Onion, Diced
3 – 4 Cloves Garlic, Minced
1 Inch Fresh Ginger, Peeled and Minced
1/2 Cup Vegetable Stock or Water
2 – 3 Tablespoons Madras Curry Powder
1 Large Sweet Potato or 2 Medium, Peeled and Chopped
2 Medium Zucchinis, Halved Lengthwise and Chopped
1 14-Ounce Can Light Coconut Milk
1 Tablespoon Soy Sauce
2 Cups Frozen Peas
Salt and Black Pepper, to Taste
Cooked Rice, Quinoa, or Couscous to Serve (Optional)
*For a lower-fat (and lower-cost) alternative, substitute 2 – 3 cups cooked white kidney beans.
Rinse and thoroughly drain you cashews if soaking (or beans, if canned); Set aside.
In a large sauce pot over medium heat, warm the oil before adding in the diced onion. Stir occasionally to prevent sticking and burning, until soften and translucent; about 5 minutes. Add in the garlic and ginger, and continue to saute for 8 – 10 minutes longer, so that everything is very lightly caramelized and highly aromatic. De-glaze with the vegetable stock or water, being certain to scrape up any tasty brown bits that may be clinging to the bottom of the pot.
Follow that addition with the cashews or beans, curry powder (to taste- I find it’s very mild and go with 3 tablespoons, but if preparing this for children, they may prefer the lesser amount), sweet potatoes, zucchinis, coconut milk, and soy sauce. Stir well to incorporate, cover, and simmer for about 15 minutes, until the sweet potatoes are fork-tender. Turn off the heat, and incorporate the peas, straight out of the freezer. No need to thaw, as they’ll immediately come up to temperature once they hit the hot curry. Add salt and pepper to taste, and serve immediately! (It does reheat beautifully though- Just save in an air-tight container once fully cooled, and bring it back up to a simmer on the stove when you’re ready to eat. Add more water if necessary to thin out the stew.)
Serves 4 – 5 Solo; 6 – 7 with a Grain Accompaniment