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Sri Lankan cashew nut curry

A Sri Lankan recipe for cashew nut ​curry with green beans and potatoes

  • Author: Tooting Mama
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 1x
  • Category: Vegan
  • Cuisine: Sri Lankan


  • 400g raw cashew nuts
  • 2 medium-sized potatoes (skin on, halved, quartered, and halved again / 4cm chunks)
  • 200g green beans (chopped into 2cm diagonals)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 red chilli crushed
  • 10 curry leaves (ideally fresh)
  • 1 yellow onion sliced
  • 2 cloves of garlic, chopped
  • 1 inch of ginger, chopped
  • 2 tsp curry powder (see my recipe for homemade Sri Lankan curry powder)
  • 1/2 teaspoon of turmeric
  • Freshly made curry powder
  • 200 ml coconut milk
  • 150 ml vegetable stock
  • salt and pepper


  • Prepare ahead by putting the cashew nuts into a bowl of salted water, and leave to soak for an hour, but not more than two
  • Put the chopped potatoes saucepan, cover with water, add salt and bring to the boil. Boil until the potatoes start to soften. Take off the heat, drain and set aside
  • Top and tail the green beans, and slice into 2 cm diagonals and set aside
  • Heat 3 tbs vegetable oil in a large frying pan
  • Add the whole spices, chilli and curry leaves
  • Now add the onion, garlic and ginger, fry until the onions are soft and transparent – will take up to about 15 minutes
  • Add the curry powder and the turmeric
  • Drain the cashew nuts and add to the pan, followed by green beans, stir so the beans and nuts are covered in the spices, onions, garlic and ginger
  • Pour in the coconut milk and followed by the vegetable stock
  • Nestle in the potato chunks, give a stir, so the potatoes are coated in the spiced coconut
  • Season with the salt and pepper
  • Cover the frying pan with a lid, lower the temperature, and let the curry cook
  • Keep checking the curry, give the occasional stir. If the curry looks like it’s drying out, add a little water or extra vegetable stick.
  • When the potatoes are soft, and the beans are cooked through, it’s done
  • Serve with freshly boiled basmati rice