Print Recipe

Easy Sri Lankan curry with toasted cashews

Prep Time30 mins
Total Time30 mins
Course: Main meal
Servings: 3
Author: Becca Heyes

Ingredients

  • 1 tbsp 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
  • 1/2 tsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp curry powder
  • 400 ml full-fat coconut milk (~ 1 3/4 cups)
  • Large handful fresh spinach
  • 150 ml vegetable stock (~ 2/3 cup)
  • Salt
  • Black pepper
  • 3 tbsp 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.