Sri Lankan Style Moringa Coconut Curry

A simple, nourishing curry with Ausha moringa, turmeric and cashews. Full of flavour and ready in 30 minutes.

Serves: 3–4

Plant-based friendly · Rich in nutrients · Easy & quick

Ingredients

• 2 tbsp coconut oil (or any neutral oil)
• 1 onion, sliced
• 3–4 garlic cloves, sliced
• 1-inch piece of ginger, julienned
• 1 green chilli, slit
• 1 tomato, chopped
• 1 tsp mustard seeds
• 8–10 curry leaves
• 200g vegetables (carrot, beans, potato or pumpkin), chopped
• 1 tsp Ausha Lakadong Turmeric Powder
• 2 tbsp Ausha Moringa Powder
• 50g Ausha Organic Cashews, whole or halved
• 200ml thick coconut milk
• 100ml water (or thin coconut milk)
• ½ tsp salt, or to taste

Method

1. Heat the coconut oil in a pan. Add the mustard seeds and let them crackle, then add the curry leaves, onion, garlic, ginger and green chilli. Sauté until fragrant.
2. Add the chopped tomato and cook until soft and pulpy.
3. Add the chopped vegetables and cook for 3–4 minutes.
4. Stir in the Ausha Lakadong Turmeric Powder, salt and a little water. Cover and simmer for 8–10 minutes, until the vegetables are tender.
5. Add the thick coconut milk, Ausha Moringa Powder and cashews. Stir well and simmer for 2–3 minutes — don't let it boil for too long.
6. Taste and adjust the seasoning. Garnish with extra curry leaves and serve hot with steamed rice, red rice or roti.

Why it works:

• Moringa — rich in plant protein, vitamins and minerals; supports digestion and gut health; adds natural goodness.
• Turmeric — contains curcumin; traditionally used for overall wellbeing; adds warmth and depth of flavour.
• Cashews — provide healthy fats, minerals and a creamy texture; make the curry rich and satisfying.
• Coconut milk — gentle on the stomach; adds natural creaminess; balances the spices.