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Cashew curry main
Faith Mason

Sri Lankan Cashew Curry

This delicious curry recipe comes from Dr Rupy Aujla's newest book, The Doctor's Kitchen.



  • 2 tablespoons coconut oil
  • 15g root ginger, peeled and grated
  • 5 garlic cloves, grated or finely chopped
  • 1 bay leaf
  • 1 shallot, finely diced
  • 8-10 curry leaves (optional)
  • 5cm piece of lemongrass (tender base only), thinly sliced (optional)
  • 3 teaspoons curry powder (Sri Lankan or regular)
  • 260g unsalted cashews, soaked in water for 20 minutes then drained
  • 400g tin coconut milk
  • 100ml hot water
  • 400g tin chickpeas, drained and rinsed
  • 100g sweetcorn kernels (frozen, fresh or tinned)
  • 50g baby spinach
  • 10g fresh coriander, finely chopped
  • Sea salt and freshly ground black pepper


  1. Melt the coconut oil in a large saucepan over a medium heat, then add the ginger, garlic, bay leaf, shallot, curry leaves and lemongrass (if using) and saute for 2-3 minutes until softened and lightly coloured.
  2. Add the curry powder and drained cashews, along with a pinch each of salt and pepper, and cook, stirring, for 2-3 minutes. Add the coconut milk, hot water and chickpeas, bring to a simmer, cover and cook for 20 minutes.
  3. Add the sweetcorn and spinach, re-cover and cook for a further 2-3 minutes to gently cook the greens. Remove from the heat, stir through the coriander and serve.


  • Try peas instead of sweetcorn.
  • Green radish leaves, chard or other leafy greens work well instead of spinach.

Recipe extracted from The Doctor's Kitchen – Eat To Beat Illness by Dr Rupy Aujla, published by Thorsons, an imprint of HarperCollins Publishers. Photography by Faith Mason.