Sri Lankan Creamy Cashew Curry (Vegan)
User Reviews
4.8
66 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Additional Time
12 hrs
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Total Time
13 hrs 30 mins
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Servings
6 servings
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Calories
417 kcal
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Course
Side Dish, Main Course, Lunch, Dinner
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Cuisine
Sri Lankan
Sri Lankan Creamy Cashew Curry (Vegan)
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This creamy, nutty, spiced Sri Lankan Cashew Curry is a uniquely flavorful way to enjoy cashew nuts! Vegan and gluten free.EASY - This is a very easy curry recipe. It does take longer to cook than other curries, but prepping is very easy. While being a vegan curry, it also pairs well with meat curries.Please note that there is a 12 hour inactive soaking step in this recipe.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
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Ingredients
- 300 g raw cashews
- 1 tsp salt for the brine
- ½ medium onion diced
- 2 cloves garlic finely chopped
- 2½ tsp Sri Lankan Curry Powder
- ¼ tsp turmeric powder
- ½ tsp cayenne pepper
- ½ tsp sugar
- 8 curry leaves if you can get your hands on them, OR 1 - 2 dried bay leaves
- 1 ½ cups good quality coconut milk
- 1 cup frozen peas you can add extra if you like (I prefer less peas in my cashew curry)
- salt to taste
Instructions
- Place the cashews in a bowl and cover with room temperature water. Add the salt and mix to dissolve. Cover and leave the cashews to soak overnight (up to 24 hours).
- When you're ready to cook the cashews, drain them and set aside.
- Heat about a tbsp or two of oil (you can use coconut oil or a neutral tasting oil) in a medium-sized saucepan, over medium heat.
- Add the chopped onions and saute until translucent.
- Add the garlic, bay leaves/curry leaves and saute for a few minutes until it becomes fragrant.
- Add the soaked and drained cashews, turmeric, curry powder, cayenne pepper, sugar and a generous pinch of salt and the coconut milk. Mix to combine.
- Cover and let it simmer for 45 - 50 minutes. Check from time to time to make sure there's enough liquid in the saucepan - add water if needed. Add salt to taste.
- When the cashews are cooked, they should be firm on the outside, but not crunchy when eaten. They should be almost al dente in texture but be creamy when eaten.
- Add some water if the gravy is too thick (I add 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.
- Serve warm with rice. This can be made a couple of days ahead and it actually tastes better on the second day. Leftovers can be reheated.
Nutrition Information
Show Details
Serving
1serving
Calories
417kcal
(21%)
Carbohydrates
22g
(7%)
Protein
12g
(24%)
Fat
34g
(52%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Sodium
403mg
(17%)
Potassium
547mg
(16%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
313IU
(6%)
Vitamin C
38mg
(42%)
Calcium
48mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 417kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 12g | 24% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 403mg | 17% |
| Potassium | 547mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 38mg | 42% |
| Calcium | 48mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
66 reviews
Excellent
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