Cashew Curry — Print Recipe — The Culinary Codex

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.

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.