Roasted Cashew & Pineapple Curry

You might not think roasted cashews with pineapple curry as an obvious flavour combination but let me tell you on the DL, this just might be my fave way to serve my Sri Lankan style Pineapple Curry. A big call I know but I love this as vegetarian option served with herbed cauliflower rice for a lighter option.

I also love frying up some tofu or tempeh and adding this to my curry too for added protein or for meat lovers, diced browned chicken with cashews also works really well. Cauliflower rice is certainly something I love making in my house on a regular basis, it’s so easy to chop up half a cauliflower, blend or grate it until it looks like rice and gently fry in a pan with some coconut oil, season with salt and pepper and fold in some fresh herbs too for a natural flavour boost. Yum!

I’m literally pinching myself that I now have my very own Sri Lankan inspired simmer sauce on the shelves at Coles nationally and that I can bring a little taste of Sri Lanka into Australian homes. I can’t wait to hear what you think and how you make this pineapple curry simmer sauce your own. Please share your creations with me via Insta and Facebook, I would love to repost and spread the Sri Lankan curry love.

Roasted Cashew & Pineapple Sri Lankan Style Curry

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Serves: 4

Ingredients 

2 tablespoons full flavoured coconut or sunflower oil 

1 cup cashews, lightly toasted 

1 jar Dani Venn Pineapple Curry Sauce 

1 tablespoon coconut oil 

½ cauliflower or 2 packets of Coles cauliflower rice 

½ bunch coriander, roughly chopped 

Salt and cracked pepper, to season 

Method 

Place large saucepan over medium heat, add cashews and roast on each side until light golden. Add Pineapple Curry sauce to the pan and simmer for 5 minutes until sauce has slightly thickened. 

To make the cauliflower rice, take a medium sized frypan and place over medium heat, add coconut oil, when melted add cauliflower and cook gently for 5 minutes. Season with salt and pepper and fold through fresh coriander .

When pineapple curry is ready, remove from pan, garnish with coriander and serve with cauliflower rice. 

Tips:

For a fried tofu curry, add 450g firm tofu, sliced into 1 x 3cm cubes and gently fry off before adding the Pineapple Curry sauce and roasted cashews.

For a chicken and cashew pineapple curry, add 400g diced chicken breast or thighs and brown off before adding the Pineapple Curry sauce and roasted cashews.