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Foodie - Sri Lankan inspired almond curry
Foodie - Sri Lankan inspired almond curry
This week I have adepted one of Sri Lankan specialities. Cashew Nut Curry into Almond curry. I love both nuts the same but having tried the cashew nut I decided to try it with almonds. Oh and what a delicious dish this made. You have to try it.
Not only is this very good for your health but it is also very tasty. Its one hundred percent vegan and you can basically add whatever you want to this curry.
Sweet potato is a great addition to this dish but I am keeping it simple.
The only bummer of this dish is the time it takes to soak the almonds. If you are still eating raw almonds with its skin, I hope this will give you something to think about.
If you love eatingalmonds raw and hate the idea of soaking it overnight, then it's time to put in that little extra effort. It's not only about taste but more about picking the healthier option when choosing between soaked almonds and raw almonds.
You want to know why soaked almonds are better The brown peel of almonds contains tannin, which, inhibitsnutrientabsorption. Once the almonds are soaked, the peel comes off easily, allowing the nuts to release nutrients. Soaked almonds also help with digestion. It releases the enzyme lipase, which is beneficial for fat digestion.
What's more Almonds also help inweight loss. They contain monounsaturatedfatsthat curb your appetite and make you feel full. Soaked almonds are a good source of antioxidants too. It resists free radical damage and prevents ageing. Soaked almonds contain Vitamin B17 and folic acid that are vital for fightingcancerand reducing birth defects, another reason worth putting in a little effort.
So make a habit, soak the almonds overnight and have your daily share of nutrition whenever the mood takes you.
Ingredients:
1lb raw whole cashews
3-4 green chilies sliced
2 large onion chopped
1 cinnamon stick
2 cloves garlic grated or minced
1 tsp ginger grated or minced
10-15 curry leaves
2 Tbs curry powder
1/4 tsp turmeric powder
1-2 tsp red chili powder
coconut oil as needed
salt to taste
1 can coconut milk
Fresh corriander
Directions:
Soak Almonds over night. Remove skin and soak for additional twelve hours.
Heat about 1Tbs of coconut oil in a pan. Add chopped onions, green chilies, curry leaves, cinnamon stick, ginger, garlic and a little salt. Saute until fragrant.
Add the raw cashews and mix well with the sauteed ingredients.
Now add the chili powder, curry powder and turmeric. Saute with all ingredients for 1 minute. Next add more salt to taste and the coconut milk. Simmer for 15-20 minutes until almonds are cooked to your desired tenderness.
Taste for seasoning before serving. Enjoy with fragrant rice, coconut sambol and papadum.