Sri Lankan cashew and potato curry served in bowls

Slow-cooker cashew and potato curry

  • serves 4
  • Easy

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


Try our vegan slow cookery curry then try more summer slow cooker recipes.

For more meat-free options, check out our vegetarian curry, vegan aubergine curry vegetarian paella and other vegetarian recipes.

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 roti or naan. If you’re stretching out leftovers then hunks of heavily buttered homemade soda bread baked with some cumin will also work.



  • cashew nuts 150g
  • coconut milk 400g tin
  • ground turmeric 1 tbsp
  • coconut or vegetable oil 2 tsp
  • fenugreek seeds 2 tsp
  • mustard seeds 1 tsp
  • cumin seeds 1 tsp
  • curry leaves (fresh or dried) 20
  • cinnamon stick 1
  • round shallots 8, or echalion shallots 3, finely chopped
  • tomatoes 175g, diced
  • mild curry powder 1 tbsp
  • green chilli 1, pricked with a fork a few times
  • baby new potatoes 700g (halve any larger ones)
  • lime 1, 1/2 juiced, 1/2 wedged


  • 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.

*This recipe is gluten free according to industry standards

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Nutritional Information

  • Kcals 570
  • Fat 37.8g
  • Saturates 19.7g
  • Carbs 38.5g
  • Sugars 9.3g
  • Fibre 7.9g
  • Protein 14.9g
  • Salt 0.1g