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Sri Lankan Creamy Cashew And Green Pea Curry

Name: Sri Lankan Creamy Cashew And Green Pea Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 250 g Raw whole cashews, soaked in warm water for 1 hour, then drained; 150 g Frozen sweet green peas, thawed; 2 tbsp Coconut oil; 1 medium Red onion, sliced; 3 clove Garlic cloves, minced; 3 piece Green cardamom pods, lightly bruised; 1 tbsp Unroasted curry powder; 0.25 tsp Turmeric powder; 300 ml Coconut milk, unsweetened full-fat

Whole tender raw cashews stewed in a mild, velvety coconut gravy tempered with cardamom and sweet green peas.

Prep: 20 min
Cook: 25 min
Total: 45 min

AI-generated illustration of Sri Lankan Creamy Cashew And Green Pea Curry

AI illustration

Technique to learn

Nut Stewing in Coconut Gravy

Slowly poaching soaked nuts in warm seasoned coconut broth to soften their texture while enriching the gravy.

Instructions

Step 1: Drain the cashews after soaking for 1 hour.
Step 2: Heat coconut oil in a saucepan over medium heat.

Step 3: Add sliced red onion, minced garlic, and bruised cardamom pods. Sauté for 4 minutes until onions turn translucent.

Step 4: Stir in unroasted curry powder, turmeric powder, and 1 teaspoon salt, cooking for 30 seconds until fragrant.

Step 5: Add drained cashews to the pot, stirring well to coat with spice mixture.

Step 6: 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.

Step 7: Stir in the green peas and cook uncovered for 3 additional minutes until peas are vibrant and hot. Serve warmth over yellow rice.

Cooking tips

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.

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