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Sri Lankan Potato & Cashew Curry

Rated as 5 out of 5 Stars

"Let's skip the fries and enjoy our favorite spud in this aromatic, heavily spiced, Sri Lankan Potato and Cashew Curry. Recipe courtesy of Shashi Charles."
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50 m servings 358
Original recipe yields 6 servings


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  1. Saute onions, garlic, and ginger in olive oil for 15 minutes or so. Then add in mustard seeds, green pepper and potatoes and saute a couple minutes. Add in vegetable stock, coconut milk and spices and let simmer for 20 minutes. Then, add in cashews and let cook another five minutes.
  2. Garnish with parsley and cashews - enjoy with rice or naan.

Nutrition Facts

Per Serving: 358 calories; 19.3 43.3 7.3 0 158 Full nutrition

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This is one of the easiest and most flavorful recipes I've tried recently. I skipped the mustard seed but otherwise made it as directed. It's definitely going on my "favorites" list!

Made as directed. There is not much spicy heat but plenty of spicy flavor. My husband, who doesn't like curry or heat, enjoyed this. For myself, I added hot sauce. Served with rice twice, wi...

Very tasty dish! Delicious and fragrant spices. We are huge curry fans, so a few things I did differently -- doubled the broth and the coconut milk, and also sauteed the spices in oil about 5 mi...