• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe

Easy Cheesy Vegetarian

menu icon
go to homepage
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Healthy Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegetarian Dinner Recipes

    Jul 4, 2015 · Modified: Feb 8, 2020 by Becca Heyes · This post may contain affiliate links · 16 Comments

    Easy Sri Lankan curry with toasted cashews

    379 shares
    • Share
    • Tweet
    Total time: 30 minutes
    Servings: 3
    5 from 1 vote
    Jump to Recipe Rate this Recipe
    Easy Sri Lankan curry, topped with toasted cashews and fresh coriander. This is so easy to make but it has HEAPS of flavour!

    You may have noticed that I'm not Sri Lankan. In fact, I've never even been to Sri Lanka. So you would be well within your rights to call me out on the fact that this Sri Lankan curry is probably not actually Sri Lankan at all.

    Buuut, the flavours in this curry were inspired by a dish I was served at a restaurant ages ago, and if they're allowed to call it a Sri Lankan curry, then I'm doing it too. Really, all you need to know is: it's insanely delicious, and also surprisingly easy to make!

    Easy Sri Lankan curry, topped with toasted cashews and fresh coriander. This is so easy to make but it has HEAPS of flavour!

    I think a lot of people are intimidated by curries, especially those that don't rely on a shop-bought curry paste, but really they're easy! The key is to keep it simple - don't think you need to throw in every single spice you have in your cupboard, or you'll end up with a big mess. I used three spices in this Sri Lankan curry. Three! And the flavour is alllll there.

    Easy Sri Lankan curry, topped with toasted cashews and fresh coriander. This is so easy to make but it has HEAPS of flavour!

    I didn't even toast and grind my own spices or anything like that - if you've been reading this blog for more than five minutes you might know that I'm 100% not the type to bother with things like that. Someone else has already done all the hard work so I don't have to (thank you, unknown spice grinder!).

    Instead, you just need some ground cumin, ground coriander, and curry powder - along with some fresh ginger and garlic for extra oomph. Just these few aromatics add heaps of flavour and turn this curry into something you'll want to make again and again.

    Easy Sri Lankan curry, topped with toasted cashews and fresh coriander. This is so easy to make but it has HEAPS of flavour!

    Along with your spices, you'll need a few good handfuls of veg - I used sweet potato, aubergine, mushrooms, and leek. As usual, you can change up the veggies if you have other things that you need to use up, but I'd recommend keeping the sweet potato, as it adds a real heartiness to the curry, along with that touch of sweetness. The aubergine is great in this dish too, as it soaks up all the tasty flavours.

    Easy Sri Lankan curry, topped with toasted cashews and fresh coriander. This is so easy to make but it has HEAPS of flavour!

    I topped my Sri Lankan curry with toasted cashews, which were surprisingly effective at taking the curry to the next level. Just a few minutes in a dry pan brings out the flavour of the nuts, and it's really nice to have something to crunch on in amongst all the saucy vegetables. Don't forget to serve it with some fluffy basmati rice to soak up the sauce, and some naan bread for wiping the plate clean. Yummy.

    Easy Sri Lankan curry, topped with toasted cashews and fresh coriander. This is so easy to make but it has HEAPS of flavour!

    Easy Sri Lankan curry with toasted cashews

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
    Print Pin Comment
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 3
    Calories:
    Author: Becca Heyes

    Ingredients

    • 1 tablespoon oil
    • 1 medium sweet potato (~ 400g), peeled and cut into chunky dice
    • 1 medium aubergine (eggplant), cut into chunky dice
    • 1 medium leek, halved lengthwise then sliced
    • 4 medium mushrooms, quartered
    • 3 cloves garlic, minced
    • ½ teaspoon fresh ginger, grated
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoon curry powder
    • 400 ml full-fat coconut milk (~ 1 ¾ cups)
    • Large handful fresh spinach
    • 150 ml vegetable stock (~ ⅔ cup)
    • Salt
    • Black pepper
    • 3 tablespoon cashew nuts
    • To serve: fresh coriander (cilantro), basmati rice, naan bread

    Instructions

    • Heat the oil in a large, deep frying pan or wok, and add the diced sweet potato, aubergine and leek. Cook over a medium heat for 5 minutes, stirring regularly.
    • Add the mushrooms, garlic, ginger and spices, and cook for a few minutes more until the mushrooms are soft and the leeks are beginning to brown.
    • Add the coconut milk, spinach and vegetable stock. Bring to a gentle simmer, and leave to cook for around 10 more minutes, until the potatoes are tender. Season to taste.
    • Just before serving, add the cashew nuts to a dry pan over a medium-high heat, and toast them for a couple of minutes until golden brown. Keep an eye on them and shake the pan regularly, as they burn easily.
    • Serve the curry with basmati rice and / or naan bread, topped with fresh coriander.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

     

    Sri Lankan curry NI

     

     

    Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.

    Easy Sri Lankan curry, topped with toasted cashews and fresh coriander. This is so easy to make but it has HEAPS of flavour!Love curry? Here's something a bit different: peanut butter chickpea curry!

    Peanut butter chickpea curry

    More Vegetarian Dinner Recipes

    • Smoked Cheese and Broccoli Tart
    • 40 Vegetarian Mushroom Recipes
    • Slow Cooker Mushroom Stroganoff
    • Vegetarian Chilli Mac (One Pot!)
    379 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Helen @ family-friends-food.com says

      July 11, 2015 at 10:37 pm

      That looks really delicious. I love curry but always forget about making it! Thanks for the reminder :-)

      Reply
    2. Emily Leary says

      July 11, 2015 at 10:01 pm

      Looks very tasty. The flavours sound gorgeous and I LOVE cashews in curry.

      Reply
    3. lisa says

      July 11, 2015 at 9:55 pm

      This looks so good! Again I'm loving you food photography, so good! I love mushrooms in curries too, so will have to give this a go! x

      Reply
    4. Sarah Brotherton says

      July 08, 2015 at 9:07 pm

      Made this tonight, swapped around a couple of the ingredients- green beans and courgette instead of mushrooms and leek- was so easy to make and tasted lovely, will be making again :-)

      Reply
      • Becca @ Amuse Your Bouche says

        July 09, 2015 at 11:00 am

        Yay glad you enjoyed it, thanks Sarah! :)

        Reply
    5. nadia says

      July 07, 2015 at 4:02 pm

      Love the ingredients you've chosen for this recipe! Aubergine my favourite vegetable to add to curries, I think it's the 'meatiest' vegetable so it's good to use when cooking for non-vegetarians.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • Mediterranean Scrambled Eggs with Feta
    • Creamy Mushrooms On Toast
    • Easy Tarka Dal (Vegan Red Lentil Curry)
    • Creamy Cowboy Caviar (with Avocado Dressing)
    • Creamy Three Bean Stew
    • Roasted Vegetable Enchilada Casserole
    • 10 Minute Lemon and Black Pepper Chickpeas
    • Vegetarian Shepherd's Pie

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • 15 Minute Peanut and Sesame Noodles
    • 15 Minute Creamy Pasta Primavera
    • Roasted Vegetable Fattoush
    • Veggie-Packed Slow Cooker Black Bean Soup
    • Sweet Potato Curry
    • Slow Cooker Ratatouille
    • Veggie Burrito Bowls
    • 20 Minute Vegetable Stroganoff

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Subscribe for recipes by email

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Easy Cheesy Vegetarian

    379 shares