On TV Tomorrow

  • 20:00 - Hairy Bikers Come Home - Hairy Bikers Come Home
  • 21:00 - James Martin's United Cakes of America - Salem
  • 21:30 - James Martin's United Cakes of America - Virginia

This recipe is classed as easy

Rating 3.45 / 5 (100 votes)

Prep time:
10 min, plus 1 hour soaking
Cook time:
20 min

Vegetarians will love Peter Kuruvita’s Sri Lankan curry, packed with satisfying cashew nuts in a creamy and fragrant coconut sauce


1. Soak the cashew nuts in a small bowl of water for an hour. Once softened, drain off the water and set to one side to dry off a bit.

2. Meanwhile, heat the ghee in a medium pan over high heat. Once hot, add the onions, curry leaves, chilli and pandanus and stir.

3. Once the onions are fragrant and are starting to change colour, add the cumin, turmeric, chilli powder and the cinnamon stick. Stir over heat until spices are lightly roasted.

4. Add the drained cashew nuts and stir to combine.

5. Add the coconut milk and boil until the sauce has thickened and reduced.

6. Stir in the coconut cream, bring to the boil and remove from heat. Season to taste.

7. Pour into a bowl to serve and top with a little extra coconut cream and some roasted curry powder


  • 250 g cashew nuts
  • 2 tbsp ghee
  • 1 1 large onion, finely chopped
  • 1 sprig curry leaves
  • 2 green chillies, chopped
  • 1 x 10cm piece pandanus leaf (rampe)
  • 1/2 tsp roasted cumin seeds, ground
  • 1/2 ground turmeric
  • 1 tsp chilli powder
  • 1 cinnamon stick
  • 300 ml coconut milk
  • 150 ml coconut cream
  • pinch roasted curry powder

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register