Publications
Partners
- 310g - roasted cashews
- 400g - crushed tomatoes
- 30ml - tomato paste
- 15ml - olive oil
- 1 - brown onion, chopped
- 2 - garlic cloves, chopped
- 15ml - finely grated ginger
- 1 - stem curry leaves (about 24)
- 1 - cinnamon stick
- 5ml - ground cumin
- 2,5ml - ground turmeric
- 1,24ml - chilli powder
- 250ml - light coconut milk
- - salt and pepper
- - handful roughly chopped coriander
- - TO SERVE
- - Sri Lankan red rice or brown basmati rice
- - lime wedges
Heat your slow cooker to high.
1 Combine the cashews, tomatoes and tomato paste in the bowl of the slow cooker.
2 Heat the olive oil in a frying pan over high heat and cook the onion, garlic and ginger for 2-3 minutes, until softened.
3 Stir in the curry leaves, letting them sizzle and cook for a minute. Add the mixture into the slow cooker, then add the cinnamon stick, cumin, turmeric, chilli powder and coconut milk.
4 Season generously with salt and pepper, then give everything a good stir. Cover and cook for 2 hours.
5 Give it another stir, then quickly cover again to avoid losing too much heat. Cook for 1 hour, until the curry is aromatic and the cashews are slightly tender. Stir through half of the coriander.
6 To serve Serve the curry on a bed of the Sri Lankan or basmati rice.
7 Sprinkle the remaining coriander over and add the lime wedges for squeezing.
