Sri Lankan Cashew and Green Peas Curry Recipe

Sri Lankan cashew and green peas curry is a gently spiced coconut curry made with softened cashews, sweet green peas, curry leaves and warm spices. It is a satisfying vegetarian main served with rice or a spread of small dishes; recipes vary by household, and this version keeps the sauce creamy while letting the cashews stay pleasantly substantial.

Ingredients

1½ cups (210 g) raw, unsalted cashews
4 cups (950 ml) hot water, for soaking the cashews
1 tablespoon (15 ml) neutral oil, such as coconut, sunflower or canola oil
1 medium yellow or red onion, finely chopped, about 1 cup (150 g)
10 fresh curry leaves (about 2 g), rinsed and patted dry
1 small cinnamon stick, about 2 inches (5 cm) or 2 g
3 whole cloves (about 0.5 g)
3 green cardamom pods (about 1 g), lightly bruised
1 green chile, finely sliced, about 10 g; remove the seeds for less heat
3 garlic cloves, finely chopped, about 9 g
1 tablespoon (6 g) finely grated fresh ginger
2 teaspoons (4 g) Sri Lankan roasted curry powder
½ teaspoon (1.5 g) ground turmeric
½ teaspoon (1 g) mild red chile powder, or less to taste
¾ teaspoon (4.5 g) fine salt, plus more to taste
1 can (13.5 oz/400 ml) full-fat coconut milk, shaken well
½ cup (120 ml) water
1 cup (150 g) frozen green peas
1 tablespoon (15 ml) fresh lime juice, or to taste
2 tablespoons (8 g) chopped cilantro, optional, for serving

Roasted Sri Lankan curry powder gives the sauce a deep, toasted spice character. It is sold in some South Asian grocery stores; if you cannot find it, use an equal amount of ordinary curry powder and toast it briefly with the aromatics. The flavor will be a little less smoky and specific to Sri Lanka, but the curry will still be fragrant. Fresh curry leaves are another defining aroma. If they are unavailable, omit them rather than replacing them with a large amount of another herb; a small strip of pandan leaf, if you can find one, adds a different but complementary fragrance.

Instructions

Soak the cashews. Put the cashews in a heatproof bowl and cover them with the hot water. Leave them to soak for 30 minutes while you chop the onion, chile, garlic and ginger and measure the spices. Drain the cashews well before cooking. Soaking helps raw cashews soften evenly in the curry; do not use roasted or salted snack cashews, which will have a different texture and seasoning.
Start the aromatic base. Set a medium, heavy-bottomed saucepan or deep skillet over medium heat and add the oil. When it is shimmering, add the onion, curry leaves, cinnamon stick, cloves and cardamom. Cook for about 6 minutes, stirring regularly, until the onion is soft and translucent with a few golden edges. If the pan looks dry or the onion starts to catch, lower the heat and add a tablespoon of water.
Add the fresh aromatics and spices. Stir in the green chile, garlic and ginger and cook for 1 minute, stirring so the garlic does not brown. Add the curry powder, turmeric, chile powder and salt. Stir for about 30 seconds, just until the spices smell fragrant. If the mixture sticks, splash in a little of the measured water rather than letting the spices scorch.
Simmer the cashews. Add the drained cashews, coconut milk and ½ cup (120 ml) water. Stir to coat the nuts, then bring the sauce just to a gentle simmer. Reduce the heat to low, cover the pan partially and cook for 20 minutes, stirring every 5 minutes. Keep the liquid at a quiet simmer rather than a hard boil, which can make the coconut milk separate and cause the sauce to reduce before the cashews are tender.
Check the texture. Taste one cashew carefully after it has cooled briefly. It should be tender through the center but still hold its shape. If it is firm, continue simmering for another 5 minutes and check again; older or larger cashews can take longer. If the curry has become thicker than you like, stir in hot water a tablespoon at a time.
Add the peas. Stir in the frozen peas and simmer uncovered for 5 minutes, until they are hot and bright green. If using fresh shelled peas, allow a few extra minutes and check that they are tender. Avoid prolonged cooking after the peas go in, since they can lose their color and become soft.
Season and finish. Remove the cinnamon stick, cloves and cardamom pods if you spot them; the curry leaves can remain. Stir in the lime juice, then taste and adjust the salt, chile and lime. The sauce should taste creamy and savory with a gentle tang, not sharply sour. Rest the curry off the heat for 2 minutes so the sauce settles, then scatter with cilantro if using.

Tips

Use the right cashews. Raw, unsalted whole or broken cashews both work. Broken pieces may soften a little sooner, so start checking them at 15 minutes of simmering. If your cashews are particularly dry or large, an extra 5 to 10 minutes may be needed; add water if the sauce thickens too much.
Keep the coconut milk gentle. A low simmer gives the cashews time to soften and keeps the sauce smooth. A rolling boil is unnecessary. If the sauce looks slightly split, take the pan off the heat and stir in a spoonful of warm water; it usually comes back together.
Choose your heat level deliberately. Green chiles vary considerably. Start with one deseeded chile and mild chile powder, then add more at the end if desired. For a milder family-style pot, leave out the powdered chile and serve sliced fresh chile on the side.
Make the flavor work with what you can find. If fresh curry leaves are hard to source, the dish is still worth making without them. Curry powder varies by brand and blend, so begin with the listed amount and adjust after simmering rather than adding a lot at once.

Serving Suggestions

Serve the curry hot with steamed basmati rice, Sri Lankan red rice or another plain rice that can absorb the coconut sauce. For a more traditional-feeling meal, set it alongside parippu (lentil curry), a vegetable mallung or sambol, and a crisp papadum. Those accompaniments bring contrasts in texture and flavor, but the cashew curry is substantial enough to serve as the centerpiece with just rice and a simple cucumber salad.

Put the curry in a shallow serving bowl so the cashews and peas are easy to spoon out with the sauce. A squeeze of lime at the table can brighten a rich batch, while chopped cilantro is an optional fresh garnish rather than a traditional requirement in every version. If serving several dishes, keep this curry gently warm and avoid leaving it at room temperature for an extended meal.

Variations

Make it richer or lighter: Full-fat coconut milk creates the roundest sauce. For a lighter result, replace up to half of it with water or light coconut milk; the sauce will be thinner and less creamy. Add the liquid gradually and taste for salt and lime at the end.

Use a different vegetable: Diced carrot or green beans can be simmered with the cashews, but cut them small so they cook through in the same period. Add tender vegetables such as spinach near the end instead of the peas. Chickpeas can replace some or all of the cashews for a less nut-forward curry, though they will not give the same buttery texture.

Adjust the spice blend: If you have unroasted Sri Lankan curry powder rather than roasted, use it as directed and let it cook with the aromatics for about 30 seconds. You can also add a pinch of black pepper. Avoid piling on many extra spices at once: the cinnamon, cloves, cardamom and curry leaves already make a layered base.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The curry keeps for 3 to 4 days in the refrigerator. The cashews continue to absorb liquid as they sit, so the sauce may be thicker the next day; that is normal and easy to correct when reheating.

Reheat only the portion you plan to eat in a small saucepan over low to medium-low heat, stirring often and adding a splash of water or coconut milk to loosen the sauce. Reheat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave a covered portion, stirring halfway through and checking the temperature in more than one spot. Avoid boiling it hard, which can make the coconut sauce oily and the peas mushy.

For longer storage, freeze the cooled curry in an airtight freezer-safe container for up to 2 months for best quality. Leave a little space at the top for expansion. Thaw it overnight in the refrigerator and reheat as above. The sauce may look slightly separated after thawing; stir gently as it warms, adding a little water if needed. Do not leave the curry at room temperature to thaw.

Frequently Asked Questions

Do I have to soak the cashews?

Soaking is recommended because it shortens the simmer and helps raw cashews become tender without reducing the coconut sauce too far. If you are short on time, cover them with freshly boiled water for at least 20 minutes, then drain. Skipping the soak is possible, but the cashews may need substantially longer to soften and you may need to add more water during cooking.

Can I use canned or already-cooked cashews?

Use raw, unsalted cashews for the intended soft, creamy texture. Roasted cashews are already cooked and have a toasted flavor; they can turn soft quickly and may make the curry taste oily or snack-like. If they are your only option, add them during the final 5 minutes just to warm through, and expect a noticeably different result.

Can I make the curry ahead?

Yes. You can cook it a day ahead and refrigerate it once it has cooled enough to store safely. The flavors mingle, though the cashews will absorb some sauce overnight. Reheat gently with a little water or coconut milk, then add fresh lime juice after warming so its flavor stays bright.

How do I keep the curry from being too spicy?

Remove the seeds and pale inner ribs from the green chile, use mild chile powder or leave it out, and do not add extra hot spices until you have tasted the finished sauce. Coconut milk softens heat but does not erase it. If the curry is already hotter than you want, add a little more coconut milk and serve it with plain rice or yogurt on the side.

Can I use dried peas instead of frozen peas?

Not as a direct swap in this timing. Dried peas need to be soaked and cooked separately according to their type before being added, and their cooking liquid can change the curry’s texture. Frozen peas are convenient and retain a fresh color when added near the end. If using cooked dried peas, fold them in during the final few minutes just to heat through.

What should I do if the sauce is too thin or too thick?

If it is too thin once the cashews are tender, simmer uncovered for a few minutes, stirring frequently, until it reaches the consistency you want. If it is too thick, stir in hot water a tablespoon or two at a time. Check the seasoning after either adjustment, since adding liquid can dilute the salt, spice and lime.

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