In Sri Lanka a variety of curries will be served at the same time. Many curries are vegetarian and this one of the most popular recipes. You could add carrots or potatoes or whatever is in your fridge. Channa serves this curry alongside a melon curry, some yoghurt, mango chutney and pickles.
- 1 cup cashews
- 3 cups water
- 1 cauliflower, florets only
- ¼ tsp ground turmeric
- ¼ tsp roasted and ground cumin (see Note)
- ¼ tsp roasted and ground coriander (see Note)
- ½ tsp salt
- ½ cup fresh or frozen green peas
- ½ cup thick coconut cream
- 2 tbsp oil
- 5 curry leaves
- 2 x 10 cm pieces pandanus leaf
- 1 onion, sliced
- ½ stick lemongrass, peeled and bruised
- ¼ tsp mustard seeds
- 1 garlic clove, crushed
- 1 large green chilli, sliced
- ¼ tsp dried chilli flakes
- ¼ tsp sweet paprika
- 1 tbsp lime juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large pot, boil the cashews in the water for about 20 minutes or until they are tender. Add cauliflower to the cashews and cook for another 5 minutes.
Sprinkle over the turmeric, cumin, coriander and salt. Add peas and coconut cream and bring back to a simmer.
Meanwhile, heat oil in a frying pan over medium heat. Add curry leaves, pandanus leaf, onion, lemongrass, mustard seeds, garlic, fresh and dried chilli and sweet paprika and sauté until golden. Add to the cauliflower curry.
Finish the curry with the lime juice and serve with roti or plain bread.
Roast the coriander and cumin seeds in a very small frying pan over medium heat until fragrant. Grind while still warm in a mortar and pestle.