Cashew Curry

Name: Cashew Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 2 cups raw cashew nuts, soaked for 2 hours; 400ml coconut milk; 1 onion, sliced; 4 cloves garlic, sliced; 1 cm ginger, sliced; 1 cinnamon stick; 5 cardamom pods; 5 curry leaves; 1 sprig pandan leaf; 1 tsp mustard seeds; 1 tbsp roasted curry powder; 1/2 tsp turmeric; 1 tsp chili powder; 1 green chili, slit; 1 tsp salt; 2 tbsp coconut oil

කජු ව්‍යංජනය (KAH-joo vee-YAN-ja-na-ya)

Creamy Cashew Nut Curry

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 442 kcal

Plump raw cashew nuts simmered in a luscious coconut milk gravy with roasted spices, curry leaves, and a touch of mustard — a rich, creamy vegetarian curry unique to Sri Lankan celebrations.

Nutrition & Info

Protein 12.0g

Carbs 22.0g

Fat 34.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free

Allergen Warnings

⚠ tree nuts ⚠ coconut

Equipment Needed

saucepan wooden spoon

Presentation Guide

Vessel: shallow serving bowl

Garnishes: curry leaves, cashew halves on top

Accompaniments: steamed rice, pol sambol, papadum

Ingredients

2 cups raw cashew nuts, soaked for 2 hours
400ml coconut milk
1 onion, sliced
4 cloves garlic, sliced
1 cm ginger, sliced
1 cinnamon stick
5 cardamom pods
5 curry leaves
1 sprig pandan leaf
1 tsp mustard seeds
1 tbsp roasted curry powder
1/2 tsp turmeric
1 tsp chili powder
1 green chili, slit
1 tsp salt
2 tbsp coconut oil

Instructions

1
Soak raw cashews in warm water for 2 hours to soften slightly. Drain.
2
Heat coconut oil in a saucepan. Add mustard seeds and let them pop. Add curry leaves, cinnamon, and cardamom.
3
Add onion, garlic, and ginger. Sauté until golden.
4
Add chili powder, curry powder, turmeric, and pandan leaf. Stir for 1 minute.
5
Add drained cashews and stir to coat with spices. Pour in coconut milk and green chili.
6
Simmer on low heat for 25-30 minutes until cashews are tender and the gravy is thick and creamy. Season with salt.

💡

Did You Know?

Sri Lanka is one of the world's largest cashew producers, and cashew curry is considered a luxury dish — it is almost always present at wedding feasts and major celebrations.

Chef's Notes

Equipment Tips

saucepan
wooden spoon

Garnishing

curry leaves, cashew halves on top

Accompaniments

steamed rice, pol sambol, papadum

The Story Behind Cashew Curry

Cashew trees were introduced to Sri Lanka by the Portuguese in the 16th century and thrived in the island's tropical climate. Sri Lankan cooks transformed the nut into a curry that rivals any meat dish in richness and satisfaction. The dish became a celebration staple because cashews were historically expensive, making this curry a symbol of generosity and abundance at feasts.

🕐 Traditionally enjoyed special occasions, wedding feasts 📜 Origins: Colonial era, Portuguese introduction of cashews

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