This simple curry is one of my all-time favourites and a big thank you to Paul van Reyk, Sri Lankan catering genius, for sharing the recipe. It uses a simple unroasted spice mix to complement the lighter flavour of the vegetables, It uses fenugreek seeds to cut the sweetness a bit, but you can leave it out if they aren’t a regular part of your spice cabinet.

PEA, CAULIFLOWER AND CASHEW NUT CURRY

Ingredients
1 cup un-roasted cashews
1 cup small florets of cauliflower
1/2 cup fresh or frozen peas
1 tsp coriander seed
1/2 tsp fennel seed
1/2 tsp cumin
1/2 tsp turmeric
½ tsp fenugreek seed
1 tsp chili flakes
pinch of salt
1 sprig curry leaves
2 tbsp onion
1 clove garlic
1/2 tsp black mustard seed
1 lime juiced
vegetable oil
500 ml or enough thin coconut milk to just cover the vegetables when in the cooking pan
50 ml thick coconut milk

Method:

Soak the fenugreek seed for an hour or so in water.

Place cashews in a bowl and pour enough thin coconut milk to just cover them.

Grind together the coriander, fennel, cumin and drained fenugreek, and add these, the turmeric, chili flakes and salt to the cashews.

Bring to the boil and simmer for 15 minutes. Add the cauliflower and simmer for another 5 minutes. Add the peas and the thick coconut milk, cover and simmer for a further 5 minutes.

If the gravy is too watery, turn the heat up and boil off fast till it is the consistency of creamy milk.

Just before serving, slice the onions and garlic and saute till caramelised. Add the mustard seeds and curry leaves and fry just until the mustard seeds pop.

Spoon the curry into a serving bowl. Gently mix through the lime juice. Pour the fried ingredients over the curry and serve.