Name: Sri Lankan Cashew Curry
Cook time: 25 minutes
Total time: 1 hour, plus overnight soaking
Yield: 4 Servings
Ingredients: 2 cups raw cashews, soaked in water overnight; 1 Tbsp. virgin coconut oil; 1 small onion, finely chopped; 1 garlic clove, finely chopped; 1 2" piece ginger, peeled, finely chopped; 2 tsp. homemade or store-bought unroasted Sri Lankan curry powder; ½ tsp. ground turmeric; ½ tsp. paprika; 1¼ tsp. kosher salt, plus more; 1¼ cups unsweetened coconut milk; Lime wedges (for serving)

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

This creamy, mellow cashew curry is often the one soothing element—besides rice, of course—in an otherwise fiery Sri Lankan meal. Most traditional versions call for fresh curry leaves and sometimes pandan leaves as well; this version is based on my grandmother’s recipe, which has traveled with her through 12 countries since she left Sri Lanka. She usually had only dried spices to rely on, shipped in bulk from Sri Lanka every couple of years. Without curry leaves, a generous squeeze of lime at the end adds an extra layer of flavor to cut through the richness. Cashew curry is best served alongside a few spicier curries, sambols, and rice and is especially good as a leftover for breakfast the next day, as the flavors intensify overnight.