Cashew Curry
Curries • Sri Lanka
ගැන Cashew Curry
Raw cashews simmered in pale coconut milk with pea-and-turmeric — festive vegetarian curry.
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(for 1 cup curry per serving)
- 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) - optional
- 1 cup Water
- 8-10 leaves Fresh curry leaves
Instructions
- 1
Soak the raw cashews in water for at least 1 hour to soften them. Drain before use.
5 minutes
Soaking ensures a creamy texture and reduces cooking time.
- 2
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.
5 minutes
Use minimal oil for a lighter curry. If avoiding oil, dry sauté the spices.
- 3
Add soaked cashews to the pan. Stir well to coat with the spices and aromatics.
2 minutes
Keep stirring to prevent sticking and ensure even flavor distribution.
- 4
Sprinkle turmeric and Sri Lankan curry powder over the cashews. Mix thoroughly.
2 minutes
Roasted curry powder gives a deeper, authentic flavor.
Why This Dish 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.
Cashew Curry is rich in plant-based protein, healthy fats, and minerals such as magnesium, zinc, and iron. Cashews are a great source of dietary fiber and heart-healthy monounsaturated fats, while coconut milk provides medium-chain triglycerides and essential vitamins. The use of aromatic spices boosts metabolism and offers antioxidant properties. This dish is naturally gluten-free and suitable for vegetarians, making it a nourishing choice for balanced diets.
Pro Tips
- 💡Tip 1: Soak cashews well for the best creamy texture.
- 💡Tip 2: Use freshly ground Sri Lankan curry powder for authentic flavor.
- 💡Tip 3: Do not overcook coconut milk to avoid separation.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or coconut milk if needed to restore creaminess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 215.0 kcal |
| Protein | 6.2 g |
| Carbohydrates | 12.0 g |
| Total Fat | 16.2 g |
| Fiber | 2.2 g |