sri-lankan

Cashew Curry with String Hoppers

This simmered dish pairs string hoppers with cashews, raw, Sri Lankan curry powder and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

14 g Protein

60 g Carbohydrates

44 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

107g string hoppers 165 kcal
42g cashews, raw 232 kcal
89g coconut milk 175 kcal
5g coconut oil 44 kcal
42g onion, sliced 17 kcal
4g garlic, minced 6 kcal
4g ginger, minced 3 kcal
3g Sri Lankan curry powder 9 kcal
1g turmeric powder 2 kcal
6g lime juice 2 kcal
71g water 0 kcal
1g salt 0 kcal

Cooking instructions

cashewswater
Soak cashews in hot water for 15 minutes, then drain.
coconut oiloniongarlicginger
In a small pot, heat coconut oil. Saute onion, garlic, and ginger for 2 to 3 minutes until fragrant.
cashewsSri Lankan curry powderturmeric powderwatersalt
Add curry powder and turmeric; stir 20 seconds. Add cashews, salt, and water; simmer 8 to 10 minutes.
cashewscoconut milk
Pour in coconut milk and simmer 4 to 6 minutes until the gravy lightly thickens and the cashews are tender.
lime juicesalt
Stir in lime juice and taste for salt.
string hopperswater
Steam string hoppers until hot (or warm in a covered pan with a splash of water).
string hopperscashewsSri Lankan curry powder
Serve the cashew curry over string hoppers.