One of my favorite dishes that I had on a recent trip to Sri Lanka was this cashew curry. The hotel chef kindly agreed to show me how he makes it and I’m so excited to share the recipe with you! But first, here are some photos from my trip. (Make sure you also check out part 1 of my Sri Lanka trip with a two ingredient coconut roti)
This cashew curry uses soaked cashews and coconut milk, spiced with sweet cinnamon and cardamom, spicy green chillies, herby pandan and unraosted Sri Lankan curry powder. Unroasted Sri Lankan curry powder is lighter in color than the roasted kind, and is often used in vegetable curries and coconut milk based dishes. Unroasted or raw Sri Lankan curry powder contains coriander, fennel, cumin, cinnamon as the predominant spices. Sri Lankan curry powder is availableonline
Pandan leaves are used in Sri Lanka, much like curry leaves are used in India. Pandan, also called screw pine, is a tropical tree. Its leaves are used in Sri Lankan, Malaysian and Thai cooking. In India Pandan is called Kewra, and although not used in cooking, it is used to flavor drinks. Pandan has a wonderful, herby, grassy flavor.
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Making this cashew curry is easy. Just sauté the aromatics and onion and garlic, then add the spice powders, followed by soaked cashew, tomato and coconut milk. Then cook everything till the cashew soften. Remember, the longer you soak the cashews, the quicker they will cook. For cashew curry, never add salt while cooking. Salt won’t let the cashews cook quickly. Always add salt right at the end for cashew curry.
Serve Sri Lankan cashew curry with white, brown or red rice. It also goes well with string hoppers. Sometimes I even serve this curry with quinoa!
1. Place the cashews in a bowl and cover with hot water. Let them soak for 1 hour. Drain and set aside.
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2. Heat oil in a saucepan, and add mustard seeds if using. When they pop, add in the curry leaves, pandan leaves, green chili, cardamom and cinnamon. Stir for 30 seconds. Add the shallots and garlic and cook for about a minute, or till the shallots are soft.
3. Add the turmeric, curry powder and pepper powder. Give it a quick stir. Then add the soaked and drained cashews and tomato nd stir to coat. Then pour in coconut milk and 1 1/2 cups water. Bring to a boil. Cook on a lively simmer till the cashews are very soft – about 40 minutes. If the curry is too thick, add more water 1/4 cup at a time and boil again.
My recent trip to Sri Lanka was a dream come true. My grandfather as well as my husband’s grandfather had business ties in Sri Lanka. When he was a young man, my grandfather worked in Colombo. I grew up hearing stories about this beautiful island – stories of colonial bungalows, lush tea estates, Hindu temples, and train rides. I am so excited that I finally was able to make the trip to the spice island and experience its magic for myself.
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Vegetarian food in Sri Lanka was easy to find. I found plenty of delicious vegetarian local dishes. Food in Sri Lanka was comfortingly familiar. Rice and coconut feature heavily in Sri Lankan cuisine, just like in South India. But unlike India, they use pandan leaves in cooking, and treat it just like curry leaves.
Rice and Curry – This is a staple in Sri Lanka and you will find plenty of vegetarian options. During my trip, I had dal curry, jackfruit curry, snake gourd curry, potato curry, coconut milk curry scented with pandan, pumpkin curry, beetroot curry and cashew curry. If you are a vegetarian and you like rice and curry, you will never be hungry in Sri Lanka!
And is ubiquitous on the island at meal time. There are many kinds of Sambal. Lunu miris sambal is made with red chillies, onion, lemon and salt. Pol sambal is made with fresh shredded coconut and red chillies. Katta sambal contains caramelized onions and chillies.
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(Appa) are an iconic breakfast item. Hoppers come in many kinds. I tried honey hoppers sweetened with local honey, egg hoppers, curry leaf hoppers, beet hoppers and spinach hoppers.
Stuffed Roti – Flatbread stuffed and folded with spicy fillings (vegetarian easily available) are a common street food. Roti is cheap, filling and a great snack.
Kotthu Roti – This street food was my all time favorite. Kotthu roti means “chopped” roti. Shredded rotis are mixed with vegetables and spices and stir fried. Watching street side kotthu roti makers is fun – they throw vegetables and shredded rotis on a griddle and chop them using special flat knives, making rhythmic sounds.
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Sri Lankan Chinese – Yes, such a thing exists! Chinese dishes like fried rice, soups and spring rolls are common items on restaurant menus. Chinese food in Sri Lanka is adapted to suit local tastes and to use local ingredients like chillies. I particularly loved Sri Lankan Chinese chili paste – a sweet and hot paste made by sauteing crushed chillies, ginger, garlic, soy sauce and sugar. Its like a Chinese sambal! Some of these pastes contain shrimp, so ask first.
Tea – Sri Lanka is blessed with abundant rainfall and humidity that are conducive to tea growing. Not surprisingly, this tiny country is one of the world’s largest exporters of tea. In Sri Lanka, you will find regular black tea, cardamom tea, ginger tea, and tea sweetened with condensed milk.
Spices – There is an abundance of spices in Sri Lanka. The country’s cooking uses numerous spices like cinnamon, black mustard, cardamom, coriander, cumin, etc. Sri Lankan cinnamon is especially fragrant and tasty, so make sure you bring back a packet or two when you are visiting.
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I had coconut roti or pol roti in Sri Lanka almost everyday for breakfast. It is the easiest flat bread you can ever make. And its vegetarian, vegan and gluten free too!
I recommend using fresh shredded coconut. There are so few ingredients in this dish, and the coconut is the highlight, so use the freshest coconuts possible. Good quality fresh frozen shredded coconut is a second option. Also remember to salt the rotis well. The salt will really enhance the coconut taste in these pol rotis.
The pol rotis I saw in Sri Lanka mostly had all purpose flour in them. But I prefer using rice flour, its lighter and tastier in my opinion.
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1. Place all ingredients a large bowl. Using water, bind the flour and coconut into a slightly firm dough. When the dough is done, it should not be sticky, and have a consistency that is like chappati dough.
2. Form the dough into lemon sized balls. Take a piece of foil, a zip lock bag or a piece of fresh banana leaf. Spread it with a drop of oil. Oil your palm and fingers with a few drops of oil as well. Put a dough ball on the oiled foil/ziplock/banana leaf. Gently pat it and flatten it into a 0.3cm thick disc (see picture above).
3. Put the flattened roti on a cast iron skillet on medium heat. Put as many rotis as will fit on the skillet. Drizzle a few drops oil around the rotis. Cook, flipping a few times till both sides form brown spots. Remove from skillet and repeat for all the dough balls.
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7. Balisur Tea Book – Authentic Sri Lankan tea in a tin shaped like a book. You get your choice of black tea or Ceylon green tea with bergamot
8. “Rice & Curry ” a Sri Lankan cookbook by acclaimed writer, S.H.Fernando – so you can put your goodies to good use
Asian asparagus bread broccoli brown rice carrot cauliflower cheese chipotle chocolate cilantro coconut coconut milk cumin curry curry powder easy family recipes favorites garlic ginger green pepper healthy indian italian kale lentils mint mushroom no-cook noodles pasta potato rice salad soup spinach thai thanksgiving tofu tomato Travel vegan yogurt zucchiniDelicious curry stew recipe. As we still are in summer and in a few months moving into autumn I’ve really been craving healthier, warming meals with big bowls of curries and stews.
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This Vegan Sri Lankan curry is my new favourite though. It’s so full of flavour and you can make big batches of it so easily, so that you have great leftovers for busy days and work lunches.
A traditional Sri Lankan Curry can be made in different ways typical with curry, turmeric, coconut milk, garlic, cumin, ginger, chili and a lot of vegetables. My recipe is made with curry, turmeric, cumin, paprika and lemon. But if you don’t have all these different spices you can easily only use turmeric or curry – instead of both.
I just hope you create this recipe after you specific wants and needs. I hope you will enjoy this recipe – and let me know what you think of it.
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Delicious and creamy vegan sri lankan curry – served with tofu, peas and rice. Go find the full recipe here and add you own favorite vegetables.
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