It was something mentioned in an interview, and offhand comment that I forgot about as soon as I said it. A dish that I often would whip up for myself for a quick dinner, something easy to eat, and admittedly, almost embarrassing to spill the details about. You know those meals that you love but would never serve to anyone else? That was this curry. Although it was undeniably inspired by Sri Lankan curry, featuring cashews soaked for hours to lend them a uniquely creamy yet toothsome texture, I figured that people of more standard food preferences may find that approach a bit unappealing. Naturally, this was the comment that most readers picked up on and asked about, clamoring for a recipe. So here I am, sharing my secret semi-junky, completely inauthentic comfort food curry that was never intended to be shared in the spotlight. Lesson learned: Be careful what culinary sins you casually divulge on the internet.

Thankfully, it’s far from beyond saving, and a few small adaptions can make it more agreeable to picker customers. Don’t soak the cashews to keep them crunchier, or swap them out altogether for beans to create a lighter dish. All the rest is pretty standard, but it’s gotten me out of a dinner jam more times than I can recall. When I think of comfort food, this recipe is high on my list.

Sri Lankan-Inspired Cashew Curry

1 1/2 Cups Whole, Raw Cashews*, Optionally Soaked for 2 Hours
1 Tablespoon Olive or Coconut Oil
1 Large Yellow Onion, Diced
3 – 4 Cloves Garlic, Minced
1 Inch Fresh Ginger, Peeled and Minced
1/2 Cup Vegetable Stock or Water
2 – 3 Tablespoons Madras Curry Powder
1 Large Sweet Potato or 2 Medium, Peeled and Chopped
2 Medium Zucchinis, Halved Lengthwise and Chopped
1 14-Ounce Can Light Coconut Milk
1 Tablespoon Soy Sauce
2 Cups Frozen Peas
Salt and Black Pepper, to Taste

Cooked Rice, Quinoa, or Couscous to Serve (Optional)

*For a lower-fat (and lower-cost) alternative, substitute 2 – 3 cups cooked white kidney beans.

Rinse and thoroughly drain you cashews if soaking (or beans, if canned); Set aside.

In a large sauce pot over medium heat, warm the oil before adding in the diced onion. Stir occasionally to prevent sticking and burning, until soften and translucent; about 5 minutes. Add in the garlic and ginger, and continue to saute for 8 – 10 minutes longer, so that everything is very lightly caramelized and highly aromatic. De-glaze with the vegetable stock or water, being certain to scrape up any tasty brown bits that may be clinging to the bottom of the pot.

Follow that addition with the cashews or beans, curry powder (to taste- I find it’s very mild and go with 3 tablespoons, but if preparing this for children, they may prefer the lesser amount), sweet potatoes, zucchinis, coconut milk, and soy sauce. Stir well to incorporate, cover, and simmer for about 15 minutes, until the sweet potatoes are fork-tender. Turn off the heat, and incorporate the peas, straight out of the freezer. No need to thaw, as they’ll immediately come up to temperature once they hit the hot curry. Add salt and pepper to taste, and serve immediately! (It does reheat beautifully though- Just save in an air-tight container once fully cooled, and bring it back up to a simmer on the stove when you’re ready to eat. Add more water if necessary to thin out the stew.)

Serves 4 – 5 Solo; 6 – 7 with a Grain Accompaniment

Printable Recipe

One of my favorite aspects of Autumn is the desire to make big, comfy breakfasts. Among these dishes include pancakes or waffles, coffee cakes, or the always-favorite breakfast burrito (aka taquito)! Long-time Primate readers will know just how much Jo and I love our burritos – and it must run in the family, right Casey ! Anywho.. here’s some burrito porn for the breakfast burritos I posted On This Day In History.

Or for some delicious variations to include in your breakfast burritos:

3-bean Quinoa

Baked Rice

Lime and Cilantro Rice

And it wouldn’t be a Primate Burrito without Potatoes:

Green Chili, Sara’s Fav, or Papas Refritas

Happy Vegan MoFo!!!

Let’s all give a big thank you to Christina for requesting a Potato Leek Soup recipe…I hope it’s to your satisfaction

Here’s a classic Autumn/Winter soup that is sure to comfort your soul as well as warm your belly! You could also make a combo of this soup and the Potato Butternut Squash soup… mmm…Potato-Leek-Butternut Squash soup… Ok, I got lost in the delicious imagery for a moment. This recipe makes about 4 servings, so if you’re cooking for more than yourself, you should double it because you’ll most certainly want leftovers – guaranteed!

Ingredients:

2 TBSP canola or olive oil
2 medium leeks, rinsed and diced
1 tsp minced ginger
1 TBSP oregano
4 C diced gold potatoes (it was about 1 Farmer’s Market basket of potatoes for me, maybe 3-4 large or 12 small-medium golden potatoes)
4 C vegetable broth
1 bay leaf
1 tsp salt, plus more to taste
fresh black pepper, to taste

Directions:

1. Rinse and chop the leeks. Heat the oil over medium heat in a large stock pot. Add chopped leeks, minced ginger, and saute about 10 minutes – when the leeks begin to soften.
2. Add diced potatoes, oregano, and 1 tsp salt. Saute an additional 5-8 minutes.

3. Add broth and bay leaf, bring to boil, reduce heat to simmer, and simmer for 25-30 minutes - until the potatoes are soft and done.
4. Remove bay leaf. Blend until smooth with immersion blender or food processor. Adjust salt and pepper to taste. Serve topped with homemade croutons and fresh black pepper. Enjoy!

Happy Cooking!

On This Day In History: Oat Surprise Muffins