A sweetly aromatic, Sri Lankan-inspired curry with added fire, depending on how many chillies you choose to mix in
Soft, buttery green leaves with bursts of acidity; I am currently harvesting my chards and spinach with ruthless efficiency, knowing that if – when – they go to seed, they will become our epicurean guinea pigs’ rich pickings rather than ours. I guilefully cook them in many disguises, but here they wilt down into a Sri Lankan cashew nut curry that is heady with cardamom, coconut and curry leaves.
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