sri-lankan

Creamy Cashew and Pea Curry with String Hoppers

Name: Creamy Cashew and Pea Curry with String Hoppers
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 108 g string hoppers, plain; 33 g cashews, raw; 96 g coconut milk; 48 g green peas, frozen; 5 g coconut oil; 36 g yellow onion, thinly sliced; 3 g Sri Lankan curry powder; 0.6 g turmeric powder; 9 g lime juice; 1 g salt

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

Lunch

Easy

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

14 g Protein

62 g Carbohydrates

41 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

108g string hoppers, plain 166 kcal
33g cashews, raw 182 kcal
96g coconut milk 189 kcal
48g green peas, frozen 39 kcal
5g coconut oil 44 kcal
36g yellow onion, thinly sliced 14 kcal
3g Sri Lankan curry powder 9 kcal
1g turmeric powder 2 kcal
9g lime juice 3 kcal
1g salt 0 kcal

Cooking instructions

cashews
Soak the raw cashews in hot water for 10 minutes, then drain.
coconut oilyellow onion
Heat coconut oil in a small saucepan. Saute onion until translucent.
Sri Lankan curry powderturmeric powder
Add curry powder and turmeric and toast for 20 to 30 seconds.
cashewscoconut milksalt
Add cashews, coconut milk, 120 ml water, and salt. Simmer gently until cashews are tender and the gravy thickens, 12 to 15 minutes.
green peaslime juice
Stir in peas and cook 2 to 3 minutes. Finish with lime juice and adjust seasoning.
string hopperscashewsgreen peasSri Lankan curry powder
Warm the string hoppers (steam or microwave with a splash of water). Serve with the cashew and pea curry poured over.