Everyday Kitchen

Sri Lankan · Dinner

Sri Lankan Cashew Curry

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Sri Lankan Cashew Curry is a Sri Lankan dish. Use raw unroasted cashews for a soft creamy curry.

Prep
20 min
Cook
35 min
Rest, soak, marinate or chill
240 min
Total
295 min
Servings
4
Difficulty
Easy
Cuisine
Sri Lankan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Cashews

Base

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak · About 240 min

  1. Soak 300 g raw cashews, 1000 ml water for soaking refrigerated 4 hours; drain.

Base · About 5 min

  1. Cook 25 ml coconut oil, 150 g onion, sliced, 10 g garlic, 10 curry leaves, 1 tsp unroasted curry powder, ½ tsp turmeric in its oil 5 minutes, then add cashews.

Simmer · About 25 min

  1. Add coconut milk, water and salt from 500 ml coconut milk, 150 ml water, 150 g peas, ¾ tsp salt; simmer 25 minutes until cashews soften. Add peas for 5 minutes.

    Check: Look for this result: cashews soften.

Tips

  • Use raw unroasted cashews for a soft creamy curry.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked butter beans for a different nut-free curry.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Sri Lankan Cashew Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Sri Lankan Cashew Curry?

Use raw unroasted cashews for a soft creamy curry.

What can I substitute in Sri Lankan Cashew Curry?

Use cooked butter beans for a different nut-free curry.

Can I prepare Sri Lankan Cashew Curry ahead?

Prepare the measured ingredients for Sri Lankan Cashew Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes