Step 1

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

Step 2

When ready to cook the cashews - drain them and leave aside.

Step 3

Heat about a tbsp or two of oil (you can use coconut oil or a neutral tasting oil) on medium heat.

Step 4

Add the chopped onions and saute until translucent.

Step 5

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

Step 6

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

Step 7

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

Step 8

The cashews should be firm, but not too crunchy - almost al dente. Add some water if the gravy is too thick (I added 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.

Step 9

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