Cashew Curry

While we were in Sri Lanka this past month, we were absolutely spoiled by Chanaka's mother who cooked the most delectable array of curries imaginable for us, on a daily basis. Since I'm vegetarian, she would often include her delicious Cashew Curry in her selection of curries as cashews are a great source of proteins, healthy fats and minerals for vegetarians. Normally reserved for special occasions, this curry is a real treat any time. Hope you enjoy it!


You will need:

1 cup raw whole cashews

1 medium onion, finely sliced

2 cloves of garlic, minced

2 Tbsp oil (virgin coconut, olive or ghee)

1/2 tsp Cha's Organics Garam Masala Curry Powder

1/4 tsp Cha's Organics Ground Ginger

1/4 tsp Cha's Organics Ground Turmeric 

1 Cha's Organics True Cinnamon Quill, broken in two

3 pods Cha's Organics Whole Cardamom

1/8 tsp Cha's Organics Crushed Chili (optional)

1 tbsp Cha's Organics Curry Leaf

1 can Cha's Organics Premium Coconut Milk 

Salt (to taste)

Choice of sweetener (optional - to taste)


What to do:

Soak the cashews in water for at least 2 hours.

Over medium heat, sauté garlic and half of the onion until onion is transluscent.

Stir in all spices, setting half of the Curry Leaf and Garam Masala aside, and continue to sauté 1 minute.

Add cashews and combine until well coated with spices.

Add coconut milk and simmer 15 minutes stirring regularly. 

In a clean dry skillet, toast remaining Garam Masala until fragrant, being careful not to burn, then add to curry. Continue to simmer 5 minutes.

Add salt and sweetener to taste.

Sauté remaining Curry Leaf and onion, and use as a garnish.








Marise May

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