Sri Lankan Creamy Cashew Curry (Vegan)

Author: Dini from The Flavor Bender
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  • 10 oz raw cashews
  • ½ medium onion chopped
  • 2 heaped tsp Sri Lankan curry powder
  • ¼ tsp turmeric powder
  • ½ tsp cayenne pepper
  • ½ tsp sugar
  • Curry leaves if you can get your hands on them OR 1 - 2 dried bay leaves
  • 1 ½ cups of good quality coconut milk
  • 1 cup of frozen peas you can add extra if you like - I prefer a low peas to cashew nut ratio
  • Salt to taste


  • 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).
  • When ready to cook the cashews - drain them and leave aside.
  • Heat about a tbsp or two of oil (you can use coconut oil or a neutral tasting oil) on medium heat.
  • Add the chopped onions and saute until translucent.
  • Add the bay leaves/curry leaves and saute for a few minutes until it becomes fragrant.
  • Add the cashews, 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 minutes. Check from time to time to make sure there's enough liquid in the saucepan - add water if needed. Add salt to taste.
  • 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.
  • Serve immediately with rice. This can be made a couple of days ahead and it actually tastes better on the second day.