Curry de Nuci Cremos Sri Lankan (Vegan)

Place the cashews in a bowl and cover with room temperature water. Add the salt and mix to dissolve. Cover and leave the cashews to soak overnight (up to 24 hours).

When you're ready to cook the cashews, drain them and set aside.

Heat about a tbsp or two of oil (you can use coconut oil or a neutral tasting oil) in a medium-sized saucepan, over medium heat.

Add the chopped onions and saute until translucent.

Add the garlic, bay leaves/curry leaves and saute for a few minutes until it becomes fragrant.

Add the soaked and drained cashews, turmeric, curry powder, cayenne pepper, sugar and a generous pinch of salt and the coconut milk. Mix to combine.

Cover and let it simmer for 45 - 50 minutes. Check from time to time to make sure there's enough liquid in the saucepan - add water if needed. Add salt to taste.

When the cashews are cooked, they should be firm on the outside, but not crunchy when eaten. They should be almost al dente in texture but be creamy when eaten.

Add some water if the gravy is too thick (I add about ½ cup of water). Add the frozen peas and cook until the peas are heated and cooked through and the gravy is simmering - about 10 more minutes.

Serve warm with rice. This can be made a couple of days ahead and it actually tastes better on the second day. Leftovers can be reheated.