for 2 person

Vegetables

4 tbsp	cashew nuts
2 tbsp	Fine Food Sri Lanka Curry
1 tbsp	peanut oil
1	onion, finely chopped
1	red chilli pepper deseeded, cut into thin strips
1	garlic clove, sliced
1	aubergine, cut into approx. 2 cm cubes
200 g	potatoes, cut into approx. 2 cm cubes
1 tsp	salt

Curry

2 ½ dl	coconut milk
1 dl	water
2 sprig	coriander, torn into pieces

How it's done

Vegetables

Dry-roast the nuts in a wok or non-stick frying pan, remove and set aside. Toast the curry powder in the same pan without adding any oil, remove and set aside. Heat the oil in the same pan. Sauté the onion, chilli pepper and garlic for approx. 1 min. Add the aubergine, potatoes, toasted curry powder and salt, cook for approx. 2 mins.

Curry

Pour in the coconut milk and water, cover and simmer over a medium heat for approx. 20 mins., stirring occasionally. Plate up the curry, sprinkle with the reserved nuts and coriander.

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