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Sri Lankan cashew and green peas curry.

Sri Lankan cashew and green peas curry.

 

An easy vegan and vegetarian curry for your meals.

 

Green peas and cashews cooked in coconut milk to give 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.

Sri Lankan cashew and green pea curry image.

 

Thank you note to my readers.

 

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Sri Lankan cashew and green peas curry. An easy vegan and vegetarian curry for your meals. Green peas and cashews cooked in coconut milk to give this simple Sri Lankan dish its creamy and soft crunchy flavors to compliment your meals.

 

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.

Sri Lankan cashew curry.

 

Indian kaju masala curry.

 

Green pea stir-fry.

 

Mushroom peas masala curry.

 

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 stove top, 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.

 

recipe difficulty level.

 

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 to 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.

Ingredients mentioned below use standard measuring cups and spoons.

250g of cashews

250g of green peas(you can also use a can of green pea)

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.

tempering pandan, curry leaf, onions in oil for the cashew curry.

 

 

Add the soaked cashew nuts(250g), and combine all ingredients well. cook for 3-4 minutes until cashews are slightly toasted.

soaked cashew added to the onion temper in the pan.

 

 

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.

slightly toasting the cashew and adding the Sri Lankan spices to the pan.

 

 

Drain the canned green peas and transfer them to the cooking pan. Combine with the cashews and the spices already in the pan.

adding the green peas to the cashew curry.

 

 

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.

adding coconut milk to the cashew curry.

 

 

Serve warm.completely cooked Sri Lankan cashew and green peas curry.

 

Yield: 4

Sri Lankan cashew and green peas curry.

Sri Lankan cashew and green peas curry.

An easy vegan and vegetarian curry for your meals.

Green peas and cashews cooked in coconut milk to give this simple Sri Lankan dish its creamy and soft crunchy flavors to compliment your meals.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 250g of cashews
  • 250g of green peas(you can also use a can of green pea)
  • 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

Instructions

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.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

 

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