Sri Lankan Cashew & Pea curry

This dry Sri Lankan curry is a great vegan option, either as a main or side dish. Check the seasoning as it may well need extra salt, as well as a final squeeze of lime juice. If you don’t have curry leaves at home, don’t worry: it will still be delicious! serves 4

• 1 carton Sri Lankan spices

• 300 ml ‘secret sauce’

• 2 tbsp oil

• 200ml coconut milk

• 4 small chillies, finely chopped (optional; it’s hot already!)

• several curry leaves, fresh or dried (optional)

• 250g cashew nuts, soaked in water for an hour

• 250g peas

• 1 medium onion, sliced and browned (i.e. slightly burnt!)

• 1-2 limes

• salt

1. In a large pan heat the oil and gently fry the spices and optional chillies for a few moments until fragrant.

2. Add the ‘secret sauce’, coconut milk and curry leaves and bring to the boil. Add the cashews and simmer for about half an hour. Add a little water if it is too dry.

3. A few minutes before serving add the peas and a squeeze of lime juice. Taste and add more salt if required.

4. Stir in the onion when the peas are just cooked, and serve with salt and lime wedges on the side.