creamy | non – spicy | vegan friendly
Cashew curry has to be one of the most underrated dishes in all of Sri Lankan cuisine. Known as “Kaju Maluwa” in Sinhala—such a fun word to say!—it’s a rich and creamy curry with tender cashews as the star of the show. These cashews are simmered in a flavorful coconut milk-based sauce that combines their subtle sweetness with aromatic spices like turmeric, cumin, cinnamon, and curry leaves.
This unique and delicious curry is enhanced with onions, green chilies, and garlic. The best part? The texture. You get a bit of crunch from the tender cashews mixed with the creamy, coconutty curry.
Soaking the cashews beforehand gives them a soft yet slightly crunchy texture. The coconut milk creates a creamy consistency that perfectly balances the heat from the spices, making this dish both comforting and indulgent. Personally, I find the nuttiness of the cashews so addicting—and don’t come for me, but I firmly believe cashews are the best nut!
Sri Lankan Cashew Curry is typically served with rice or roti, making it a versatile and satisfying addition to any meal. Its rich flavours and creamy texture truly make it a standout in Sri Lankan cuisine. Give it a try, and you might just get hooked!
TIPS & TRICKS
Tip #1: Soak the cashews in enough water for a few hours. The water should reach the first line of your finger when you place it on the surface of the water.
Tip #2: If you’re reheating this dish, add a little fresh coconut milk on top before warming it up. This will enhance the flavoUrs, especially if it’s been sitting in your fridge for a few hours.
can you make it vegan?
This dish is 100% vegan! No substitutions necessary. Get ready for this curry to be your next go-to weeknight meal!
Cashew Curry
Ingredients
- 300g raw cashews
- 8-10 curry leaves
- 1 white onion
- 1’’ knob of ginger
- 3 green chilli
- 1 rampe leaf
- 1 tsp cumin
- 1 cinnamon stick
- ½ tsp cinnamon powder
- 1 tsp turmeric
- 1 can of coconut milk
- ½ tsp curry powder
Directions
- Soak raw cashews for a few hours, reserving 8-10 cashews for thickening the curry. Crush these separately to add later on.
- Slice your white onions, green chilies, ginger, and rampe leaves.
- When ready to cook, heat oil in a pan over medium heat. Add the curry leaves. Once fragrant, toss in the sliced onions, ginger, and green chillis.
- Let the herbs soften, then add cumin and turmeric. Toast for a few minutes, then add drained cashew.
- Toss in sliced rampe leaves, cinnamon powder and curry powder.
- Combine well and slowly add coconut milk, mixing everything together. Add in your cinnamon stick and reserved crushed cashews.
- Once the cashews have softened and the curry has thickened, remove from heat. Let it cool to room temperature and squeeze in some lime juice.
- Serve with rice or your favourite style of roti. Enjoy!
