Cashew Nut & Green Pea Curry

A Dragon's Curry

“Now that’s something I wouldn’t usually order if I saw it in my local curry house...I’d normally go for a chicken balti or do you make it?”

His intrigue and curiosity was triggered by two simple ingredients, creamy cashew nuts and pert cheeky green peas, my culinary collaborator, Chef Indunil Sanchi (Pub Curry Chef of the Year) and I had named the dish...Cashew Nut & Green Pea Curry, a Sri Lankan speciality. Not a high point in my creative career...but a rose by any other name and all that.

The dish in question was doing a star turn at a recent incarnation of our Great Indian Food Feast feeding 30 business moguls at an Angel Investors evening for the School For Creative Startups, In a Dragon’s Den style set up hopeful entrepreneurs pitched their hearts out to entice, cajole, convince and nudge the money bags around the room to back their idea with time and a wedge of cash, take a punt and explore the unknown and expand ones vista. I mean where’s the fun in sticking solely to accrued wisdom and experience what a dull existence that’d be. Treasure is found in new territories, beyond the horizon and over the rainbow.

My advice, invest some time and rustle up this little beauty, it’ll outperform most ‘stock’ curries...I’m in!

Cashew nut and green pea curry

How To Make Cashew Nut & Green Pea Curry

Serves 4

  • 150g unsalted cashew nuts
  • 100g frozen green peas
  • 1 large onion, finely sliced
  • 1 cinnamon quill
  • 1 tsp fennel seeds, pounded
  • 3 garlic cloves, chopped
  • 1 green finger chilli, sliced
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tin of coconut milk
  • Salt to taste
  • 3 tbs vegetable oil


Unlike the cashew nuts in South East Asia, the ones we buy here have been starved of hydration and therefore tend to be parched and dry. Soak them for up to 2 hours to return them back to a refreshed state. Using a skillet or a deep frying pan heat the oil over a medium temperature and slip in the pounded fennel seeds followed by the cinnamon stick, stir for a minute then add the garlic, green chilli and onion and cook until the onion has turned a toffee colour at the edges and the garlic is yielding its aroma. Turn the heat down to low, spoon in the cashew nuts and toss around the pan coating them with the onion and aromatics for a couple of minutes. Tip in the chilli powder, turmeric, cumin and coriander powder and season with salt and sauté for 2 minutes. Pour in the coconut milk and garam masala and simmer for 10 minutes, stirring regularly and you’ll notice the mix will turn a warm yellow ochre, now add the frozen peas and cook for a further 5 minutes making sure the peas remain bright perky and jewel like.

Serve with flatbread or rice.

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Nice recipe thanks for sharing it .i must try this for my family.they would love it.

By maryam on August 27, 2017

Looks good. Is the picture the real one from the recipe listed?

By Rohan on January 06, 2018

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Indeed it is the same picture as the recipe, cooked, photographed and devoured!

By Urban Rajah on January 07, 2018

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