Creamy Cashew & Pea Curry

March 12, 2022

Creamy Cashew & Pea Curry

Super easy and an absolute flavour hit, here's one of our absolute favourite dishes for you to try with your Lankan Spice Box! This one goes beautifully with rice, roti or simply on its own. As an added bonus, it’s completely vegan! Just the way our grandmother made it, and hers before. 

Prep time: 10 mins

Cook time: 15 - 20 mins

Serves: 4-5



Lankan Spice Box Ingredients:

  • 2 tsp unroasted curry powder
  • ¾ tsp turmeric
  • ¾ tsp chilli powder
  • 1 tsp chilli flakes
  • 8-10 curry leaves
  • 1 2-inch piece of Ceylon Cinnamon stick or 1 tsp of Ceylon Cinnamon
  • 1 tsp cumin powder

Other ingredients:

  • 2 cups of cashews soaked in water for at least 2 hours (preferably overnight)
  • 1 cup of frozen peas
  • 1 large red onion, finely chopped.
  • 2-3 cloves of garlic, finely chopped
  • 2 cm piece of ginger, finely chopped
  • 1-2 tbsp virgin coconut oil (or olive oil)
  • 2 cups raw cashews, soaked in water overnight
  • 1 cup of coconut milk
  • 1 large green chilli, chopped diagonally
  • Salt to taste


  1. In a pan, heat the oil and sauté the onions until translucent.
  2. Add the garlic, ginger, sliced green chilli and the spices listed above from the Lankan Spice Box, and stir fast for 10-20 seconds.
  3. Add the drained cashews and ¾ to 1 cup of water, bring to the boil and simmer for 6-8 minutes until a thick paste forms.
  4. Stir in the coconut milk and the frozen peas, turn off heat and let sit for a few minutes until the peas are cooked through.
  5. Salt to taste and serve hot with some roti or basmati rice.