| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegan |
Vegetables, Vegan |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 225 |
g |
Nuts, cashew |
| 50 |
g |
Onion |
| 1 |
|
Chile, fresh |
| 1 1/4 |
ts |
Curry powder |
| 1/2 |
ts |
Turmeric |
| 250 |
ml |
Coconut milk |
| 1/4 |
ts |
Chile powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Fenugreek |
|
|
Curry leaf sprigs |
| 25 |
ml |
Oil |
INSTRUCTIONS
KADJU (CURRIED CASHEW NUTS
===========================> Directions <========================
Wash the cashew nuts, then soak them in a bowl of water for a couple of
hours. Chop the onion and chile. Remove the cashew nuts from the water,
drain and place in a saucepan together with the chile, 1 tsp of curry
powder, the turmeric, coconut milk, chile powder, salt, fenugreek and
curry leaves. Bring to the boil and simmer for 5 minutes. Heat the oil in a
frying pan and toss in the onion for a couple of minutes. Add the cashew
nut mixture and cook for a further 3 ~4 minutes then sprinkle with
remaining curry powder.
ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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