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Slow-cooker vegan cashew and potato curry

Sri Lankan cashew and potato curry served in bowls

Slow-cooker vegan cashew and potato curry

Name: Slow-cooker vegan cashew and potato curry
Total time: 5 h 30 min
Yield: Serves 4
Ingredients: 150g cashew nuts; 400g tin coconut milk; 1 tbsp ground turmeric; 2 tsp coconut or vegetable oil; 2 tsp fenugreek seeds; 1 tsp mustard seeds; 1 tsp cumin seeds; 20 curry leaves (fresh or dried); 1 cinnamon stick; 8, or echalion shallots 3 round shallots finely chopped; 175g tomatoes diced; 1 tbsp mild curry powder; 1 green chilli pricked with a fork a few times; 700g (halve any larger ones) baby new potatoes; 1 lime 1/2 juiced, 1/2 wedged

Sarah Cook

Published: June 15, 2020 at 11:57 AM

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Serves 4

Easy

Total time: 5 hrs and 30 mins

A star rating of 2.4 out of 5.3 ratingsRate

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A creamy, aromatic Sri Lankan curry, made simply in a slow cooker. This recipe doesn't require any fancy ingredients and is also suitable for vegans

Gluten free

Vegan

Skip to ingredients

Alternatives

Complete the dish

Try our vegan slow-cooker cashew and potato curry then try more summer slow cooker recipes.

For more meat-free options, check out our vegetarian curry, vegan aubergine curry, slow cooker dhal, slow cooker winter vegetable stew, vegetarian paella and other vegetarian recipes.

Energy-efficient and reliable, a slow cooker is the must-have appliance for batch cooking. Read our tried-and-tested reviews of the best slow cookers.

Slow cookers are good for nuts when you want them to be soft and creamy, not crunchy, like the fresher cashew curries found in Sri Lanka. Eat this with rice, or better yet a roti, chapati or naan bread. If you’re stretching out leftovers then hunks of heavily buttered homemade soda bread baked with some cumin will also work.

Ingredients

Nutrition

150g cashew nuts
400g tin coconut milk
1 tbsp ground turmeric
2 tsp coconut or vegetable oil
2 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
20 curry leaves (fresh or dried)
1 cinnamon stick
8, or echalion shallots 3 round shallots

finely chopped
175g tomatoes

diced
1 tbsp mild curry powder
1 green chilli

pricked with a fork a few times
700g (halve any larger ones) baby new potatoes
1 lime

1/2 juiced, 1/2 wedged

Nutrition: per serving

kcal570
fat37.8g
saturates19.7g
carbs38.5g
sugars9.3g
fibre7.9g
protein14.9g
salt0.1g

Method

step 1

Heat the slow cooker to low, then put in the cashew nuts, coconut milk and turmeric. Cook for two hours
step 2

Put the oil, fenugreek, mustard and cumin seeds, curry leaves and cinnamon in a frying pan, and fry for a few minutes until sizzling and fragrant
step 3

Reserve 2 heaped tbsp each of the chopped shallots and tomatoes for serving, and chill. Stir the rest into the coconutty cashews with 300ml water, the tempered spices, curry powder, green chilli and potatoes. Cook for another 3 hours until the potatoes are really tender when poked with a skewer or a knife – stir once or twice to move the spuds about so they all cook evenly. Season well with salt.
step 4

Mix the reserved shallots and tomatoes with the lime juice. Scatter over the curry, with lime wedges on the side for squeezing over.

Discover more delicious slow cooker recipes...

Authors

Sarah Cook

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A star rating of 2.4 out of 5.3 ratings

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