How to Make Cashew Curry (Traditional & Healthy Version)
Cashew Curry, known locally as 'Kaju Maluwa,' is a celebrated vegetarian dish throughout Sri Lanka. This creamy, mildly spiced curry highlights the rich flavor and texture of cashews, which are abundant in the island nation. Cashew Curry is often served during festive occasions and family gatherings, but it is also a beloved everyday meal, offering a unique blend of nutty, aromatic, and coconut-infused flavors. The dish is traditionally paired with rice, string hoppers, or roti, making it a versatile addition to any Sri Lankan meal. What sets Sri Lankan Cashew Curry apart is its delicate balance of spices and the use of coconut milk, which creates a silky sauce without overwhelming the natural taste of the cashews. With a focus on wholesome ingredients and minimal oil, this healthy adaptation preserves authenticity while supporting calorie-conscious diets. Its vegetarian profile and high nutrient content make it an excellent option for those seeking a nourishing, plant-based meal. Whether you're new to Sri Lankan cuisine or a seasoned enthusiast, Cashew Curry offers a delicious introduction to the island's culinary heritage. Its mild heat and subtle complexity make it appealing to a wide range of palates, and its cultural roots reflect the warmth and hospitality of Sri Lankan homes.
Ingredients
- 1 cup Raw cashews (Kaju)
- 1 cup Coconut milk (Thick, unsweetened)
- 1 medium Onion (Finely sliced)
- 2 Green chilies (Sliced)
- 1/2 tsp Turmeric powder
- 1 tsp Curry powder (Sri Lankan roasted curry powder)
- 1/2 tsp Mustard seeds
- 1 inch Cinnamon stick
- 1/2 tsp Salt (Or to taste)
- 1 tbsp Coconut oil (Optional, for sautéing)
- 1 cup Water
- 8-10 leaves Fresh curry leaves
Step-by-step instructions
Step 1 · Soak the raw cashews in water for at least 1 hour to soften them
Soak the raw cashews in water for at least 1 hour to soften them. Drain before use.
Step 2 · Heat coconut oil in a pan over medium heat
Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter, then add sliced onions, green chilies, curry leaves, and cinnamon stick. Sauté until onions are translucent.
Step 3 · Add soaked cashews to the pan
Add soaked cashews to the pan. Stir well to coat with the spices and aromatics.
Step 4 · Sprinkle turmeric and Sri Lankan curry powder over the cashews
Sprinkle turmeric and Sri Lankan curry powder over the cashews. Mix thoroughly.
Step 5 · Pour in water and salt
Pour in water and salt. Cover and simmer until cashews are tender, about 8 minutes.
Step 6 · Add coconut milk
Add coconut milk, stir gently, and let the curry simmer uncovered for 5 minutes until thickened.
Step 7 · Taste and adjust salt or spice level if needed
Taste and adjust salt or spice level if needed. Remove from heat and serve hot.
Why this recipe is healthy
This healthy Sri Lankan Cashew Curry recipe uses minimal oil and whole, natural ingredients. Cashews provide sustained energy and support cardiovascular health, while coconut milk adds richness without excessive saturated fat. The spices and herbs not only enhance flavor but also contribute anti-inflammatory benefits. By avoiding heavy cream and processed ingredients, this curry fits well into calorie-conscious and plant-based meal plans.
A note on tradition
Cashew Curry holds a special place in Sri Lankan cuisine, especially during festive gatherings and family celebrations. It is commonly served at weddings, Avurudu (New Year), and other special occasions, representing abundance and hospitality. The recipe varies across regions but always features the signature blend of aromatic spices and coconut milk. Its popularity spans from coastal areas to central highlands, reflecting the versatility and richness of Sri Lankan vegetarian cooking.