Sri Lankan · intermediate
Sri Lankan Creamy Cashew And Green Pea Curry
Whole tender raw cashews stewed in a mild, velvety coconut gravy tempered with cardamom and sweet green peas.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Drain the cashews after soaking for 1 hour.
- 02
Heat coconut oil in a saucepan over medium heat.
- 03
Add sliced red onion, minced garlic, and bruised cardamom pods. Sauté for 4 minutes until onions turn translucent.
- 04
Stir in unroasted curry powder, turmeric powder, and 1 teaspoon salt, cooking for 30 seconds until fragrant.
- 05
Add drained cashews to the pot, stirring well to coat with spice mixture.
- 06
Pour in coconut milk along with 60ml of water. Bring to a gentle simmer, turn heat to low, cover, and cook for 15 minutes until cashews are tender to the bite.
- 07
Stir in the green peas and cook uncovered for 3 additional minutes until peas are vibrant and hot. Serve warmth over yellow rice.
A LITTLE KITCHEN KNOW-HOW
Nut Stewing in Coconut Gravy
Slowly poaching soaked nuts in warm seasoned coconut broth to soften their texture while enriching the gravy.
Notes from the kitchen
- Soaking raw cashews makes them wonderfully creamy and tender when stewed.
- Ensure cashews used are unsalted and raw, not pre-roasted snack nuts.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
