green pea curry with cashews.
An easy Sri Lankan vegan and vegetarian curry for your meals.
Green peas and cashews cooked in coconut milk gives this simple Sri Lankan dish its creamy and soft crunchy flavors to compliment your meals.
The addition of Pandan leaves gives this cashew curry with peas a lovely subtle flavor and fragrance.
The flavors are mild and non-spicy, making it a healthy and wholesome dish even for kids.
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Appliances and utensils needed.
chopping board and knife.
Bowl to soak the cashews.
Single medium-sized pan or large frying pan to make the curry.
More cashew and green pea recipes.
Storing- once cool, store in a glass container and refrigerate, plastic containers will stain. consume within 2 days.
Freezing- I would advise not to freeze this cashew and pea curry.
Heating- microwave for 2-3 minutes with 1 tablespoon of water. if using the stovetop, add a tablespoon of water and heat over low-medium heat.
Stop food wastage- any leftovers can be mixed with leftover rice to make vegetarian fried rice.
This cashew and green pea curry is rated easy because the ingredients used here are found in most Sri Lankan curries and can be found in most supermarkets.
If you make curries at home then you should have all the ingredients right in your kitchen.
The vegan cashew and pea curry is also cooked in a single pan without any special preparation except soaking the cashews to soften it a little bit.
Substituting ingredients.
Pandan leaf- although it is better to have Pandan if you can’t find it, you can simply omit using it.
Curry leaves– substitute with a bay leaf.
Coconut milk- can be substituted with cooking cream. please keep in mind, this would turn the vegan cashew-green pea dish into a non-vegan and vegetarian dish.
How to make Cashew and green pea curry.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients.
The ingredients mentioned below use standard measuring cups and spoons.
250g of cashews
250g of green peas(you can also use a can of green peas)
2 tablespoons of oil
2″ piece Pandan leaf
5-6 curry leaves
2 cardamom slightly bruised(you can omit this ingredient if you are serving this dish to kids, as they dislike accidentally biting into it).
2 garlic pods minced( about 1 teaspoon)
1 medium-sized onion sliced
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
Salt to season
1/2 cup of thick coconut milk
Method
How to soften the cashews before making the green peas and cashew curry.
If using cooking cashews, soak them for 15 minutes before draining the water and using them for the recipe.
If you are using the regular raw cashew nuts, soak them for 2 hours, avoid soaking them for a longer time as it affects the texture and taste of the cashews.
Once soaked, drain and use them for the recipe.
How to make cashew and peas curry.
Place a medium-sized pan over medium heat, pour in the oil.
Once the oil heats, add Pandan(2″), curry leaves(5-6), cardamom(2) cook for a minute, before adding the minced garlic(1 tsp), onions sliced(1 medium).
Cook until the onions are soft. 3 minutes over low-medium heat.
Add the soaked cashew nuts(250g), and combine all ingredients well. cook for 3-4 minutes until cashews are slightly toasted.
Add in the turmeric(1/2 tsp), red chilies powder(1/2 tsp), season with salt, and cook over low heat for another 2 minutes.
Drain the canned green peas and transfer them to the cooking pan. Combine with the cashews and the spices already in the pan.
Pour in the coconut milk(1/2 cup), reduce heat to low, cook for a minute or two, taste and season with salt if necessary.
Serve warm.
Sri Lankan spicy green pea stir-fry
Frozen, fresh or canned green peas stir-fried Sri Lankan style with curry leaves, turmeric, chilli flakes and lime. A 15-minute vegetarian, vegan side dish.
Ingredients
- 2 to 3 tablespoons (30 ml) coconut oil
- A sprig of curry leaves (5 to 8 leaves)
- 3 garlic cloves, minced
- 1 large onion, sliced fine
- 250g of fresh peas (2 cups (300 g ) frozen peas
- 1/2 teaspoon to 1 teaspoon of red chilli flakes
- 1/4 cup (60 ml) water (substitute with coconut milk for a creamier finish)
- Salt to season
- 2 tablespoons of lime juice
Instructions
Temper the spices
- Heat the oil; fry curry leaves, garlic, and turmeric for 2 minutes; add the onion and continue cooking until it is slightly golden.
Cook the peas
- If you are using fresh or canned peas, drain them first. Frozen peas go in straight from the bag.
- Add the peas and chilli flakes, then the water and salt; cook on low until dry, about 5 minutes.
- Add coconut milk for a creamier taste for kids. Stir in lime juice to taste and serve warm.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 10gSaturated Fat: 9gUnsaturated Fat: 2gSodium: 50mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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