You can add other vegetables, such as carrots and potatoes – whatever is fresh or in the fridge.
Cauliflower, cashew and green pea curry
1 cup cashews
3 cups water
1 cauliflower, florets only
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 cup green peas, fresh or frozen
1/2 cup thick coconut milk
2 tablespoons oil
1 onion, chopped
5 curry leaves
1/4 teaspoon mustard seeds
1 garlic clove, crushed
1/2 teaspoon dried chilli flakes
1 tablespoon lemon juice
1. Boil cashews in a large pan in the water until they are tender – for at least 20 minutes – adding more water if necessary.
2. Add cauliflower, turmeric, cumin, coriander and salt to the cashews and cook for another 5 minutes. Add peas and coconut milk and bring back to the boil.
3. In another pan heat oil over medium heat, add onion, curry leaves, mustard seeds, garlic and chillies and sauté until golden. Add to the vegetable mixture.
4. Finish with lemon juice and serve with roti or chunks of plain bread.
From Sri Lankan Flavours by Channa Dassanayaka.