National Dish Sri Lanka: Cashew and Pea Curry (Recipe)
In this article
Discover Cashew and Pea Curry, one of the great highlights of Sri Lankan cooking! This dish brings together tender, creamy cashews and fresh, crisp peas in a fragrant coconut milk sauce, warmed through with a generous mix of exotic spices. It is as nourishing as it is delicious, offering a good source of plant-based protein and healthy fats. Whether you serve it as a main course or a side, it delivers a true feast for the senses straight from the island’s kitchens.
About Cashew and Pea Curry
Cashew and Pea Curry is a beloved highlight of Sri Lankan cuisine and a genuine flavour experience. It unites soft, creamy cashews with fresh, crunchy peas, all served in an aromatic coconut milk sauce. The dish is not only delicious but also wonderfully nutritious, providing a good source of plant-based protein and healthy fats. The use of exotic spices gives this curry its unmistakable character and turns it into a real treat for every sense.
Ingredients (serves 1–2)
- 150 g cashew nuts
- 200 g fresh peas
- 400 ml coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1 piece of ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- Fresh coriander, to garnish
Shopping for the ingredients
To prepare cashew and pea curry, it is worth buying fresh, good-quality ingredients. Visit your local market or a shop that specialises in Asian and Indian produce. When choosing the cashew nuts, opt for unsalted varieties, as this brings out the true flavour of the dish. The coconut milk should be creamy and free from additives to support the curry’s rich, rounded taste. Most of the spices are easy to find in a well-stocked supermarket or can be ordered online.
Preparing the dish
Good preparation is key to the success of your cashew and pea curry. Begin by soaking the cashew nuts in warm water to soften them — around 30 minutes will do, and it noticeably improves the texture of the finished curry. While the nuts soak, get the other ingredients ready by finely chopping the onion, garlic and ginger, and having the peas to hand. A little groundwork shortens the cooking time and makes the whole process run more smoothly.
Step-by-step instructions
- Drain the soaked cashew nuts and blend them with the ginger and some of the coconut milk until you have a creamy paste.
- Heat the oil in a pan and sauté the chopped onion until soft and translucent.
- Add the garlic and fry briefly until fragrant.
- Stir in the spices — turmeric, cumin and garam masala — and cook for 1–2 minutes.
- Add the blended cashew-and-coconut paste along with the remaining coconut milk and stir well.
- Add the fresh peas, season with salt and pepper, and let everything simmer gently over low heat until the peas are tender.
- Garnish with fresh coriander and serve.
Gluten-free / lactose-free version
One of the finest qualities of cashew and pea curry is that it is naturally gluten-free and lactose-free. Using coconut milk in place of cream makes it an ideal choice for anyone with a lactose intolerance. Do check the spices and other ingredients you use to make sure they contain no hidden gluten. That way, guests following special diets can enjoy this delicious dish with complete confidence.
Tips for vegans and vegetarians
Cashew and pea curry is a perfect dish for vegans and vegetarians, since every ingredient is plant-based. To ring the changes, you can add extra vegetables such as spinach or courgette, which lend not only colour but also nutrients and flavour. The curry can also be bolstered with plant-based proteins like tofu or seitan for an even more substantial meal, much as you might do with a hearty Soya Curry.
More tips and tricks
To deepen the flavour of your cashew and pea curry, lightly toast the cashew nuts before blending them. This coaxes out their natural sweetness and nutty character. Experiment with the spices to tailor the curry to your own palate — a little chilli powder, for instance, if you prefer a hotter version. A squeeze of lime juice just before serving adds a bright, fresh note that lifts the whole dish.
Adapting the recipe to your taste
One of the great things about cashew and pea curry is its flexibility. You can easily fold in different vegetables to suit your preference, such as carrots, peppers or aubergines. For a protein-rich twist, add red lentils, which soften as they cook, in the style of a comforting Dhal Curry. You can vary the consistency too — simply add more or less coconut milk to reach the creaminess you like best.
Ingredient substitutions
If you do not have cashew nuts to hand, pecans or almonds make good stand-ins, each bringing their own pleasing texture and flavour. The coconut milk can be swapped for oat or almond milk, though bear in mind the taste will then be milder. Feel free to experiment with the spices — the base stays the same, and this opens the door to plenty of new flavour experiences.
Drink pairing ideas
A range of drinks pairs beautifully with a delicious cashew and pea curry. A refreshing glass of iced lime juice offers a perfect contrast to the warmth of the spices. A lightly sparkling white wine can round the dish off wonderfully too, especially one with fruity notes. For an alcohol-free alternative, mint tea or a fruity smoothie makes a lovely accompaniment to the curry’s exotic character.
Serving and presentation ideas
Thoughtful presentation can elevate the whole cashew and pea curry experience. Serve the curry in an attractive bowl and garnish it with fresh coriander and a slice of lime. You might also decorate it with thin slices of chilli or other colourful vegetables. Pair the dish with basmati rice or a fluffy Coconut Milk Rice to create a complete and appetising meal.
A bit of history
Cashew and pea curry has its origins in the diverse and richly layered cuisine of Sri Lanka. Curries are not only a frequent sight on the subcontinent’s menus but also a reflection of the country’s history and culture. The use of coconut milk and local spices such as turmeric and cumin is deeply rooted in traditional Sri Lankan cookery. Dishes like this have been handed down through the generations and continue to evolve with the times, and they remain a cornerstone of Sri Lankan cuisine.
More recipe ideas
Summary: Cashew and Pea Curry
Cashew and pea curry is a flavourful, nourishing dish that brings the tastes of Sri Lanka right into your kitchen. It unites tender cashews and fresh peas in a delicious coconut milk sauce, refined with exotic spices. Whether as a main course or a side, this curry is sure to win over you and your guests alike. With its many variations and its straightforward preparation, it is the perfect dish for any occasion.
