By Jehan Yusoof  |  Updated September 19, 2026  |  ★ 4.6 (22 reviews)  |  10 Comments.

Cashew curry(kaju curry), also known as “kaju maluwa”(කජු මාළුව) in Sinhalese, is a mildly spiced coconut milk curry made by gently simmering whole cashews until they turn soft and creamy.
It’s a rich, buttery Sri Lankan vegetarian dish that you can indulge in without guilt

If you try this, I’d love to know how it turned out; a quick rating or comment really helps other readers decide what to cook.

Where do Cashews come from?

Cashews are a product of the Cashew apple.
For those of you who haven’t tasted the fruit, I think it’s one of those exotic fruits like the Mangosteen or rambutan that you need to taste at some point in your life.
I don’t think you’ll ever forget the taste of a Cashew apple, not only because of its taste but the whole experience of biting into a ripe, juicy Cashew apple. It’s a burst of sweetness and tartness with a heady fruity aroma.
I distinctly remember ruining a few of my favourite tops because the juice of the Cashew apple stains permanently. 
The cashew is the seed that is attached to the bottom of the Cashew apple. It is covered with a hard shell, and removing it is labour-intensive, which is one of the reasons they are expensive.

What is Cashew curry?

Dishes like this cashew(Kaju) curry, also known as Kaju maluwa, are indeed special in Sri Lankan cuisine.
Because once in a while you need a dish that’s going to be kind to your system, and this mildly spiced cashew nut curry recipe is it. 
Often served on special occasions, you will find the Sri Lankan cashew curry, with its mild, creamy and crunchy tastes, complements almost all types of menus.

Ingredients to cook cashew curry(kiri kaju)

• The ingredients mentioned below use standard measuring cups and spoons.
  • Unroasted cashews
  • Coconut oil(substitute with vegetable or light oil)
  • A sprig of curry leaves (substitute with a Bay leaf)
  • A piece of Cinnamon stick
  • Large onion, chopped or sliced fine
  • Medium-sized Tomato sliced
  • Green chillies(optional)
  • Turmeric powder
  • Red chilli powder
  • Cumin powder
  • Coconut milk
  • Roasted curry powder
  • Salt to season

What you will need in the kitchen.

• Chopping board and knife.
• Bowls to hold ingredients.
• A cooking pan and a wooden spoon to cook.
• Serving bowl and spoon

Photo tutorial.

How to cook Sri Lankan cashew curry(kaju maluwa)

Soaking the cashews to cook.

Most supermarkets here have cashews that are labelled as cooking cashews that need to be soaked for just 15 minutes.
But if they are not available, you can use the usual raw cashew nuts; only they need to be soaked for 2 hours.
Do not leave the Cashews longer than two hours, as it can affect the taste and texture.
Once the Cashews are soaked, drain and set them aside to be cooked.

Cooking the cashew coconut curry.

Place a pan over medium heat and pour in the oil.
Once the oil is slightly heated, add curry leaves, cinnamon, sliced onions, and tomatoes.

Cook over low-medium fire until the onions turn soft and the tomatoes break down.

Once the onions turn soft, add turmeric powder, cumin powder, and red chilli powder. Gently cook over low heat while combining the ingredients.

Add the soaked cashew nuts to the tempered ingredients.

Stir with the spice mix and cook over medium heat for 2 to 3 minutes until all ingredients are incorporated.

Pour in the coconut milk and stir with the cashew curry while seasoning with salt to taste.

Leave it to simmer on low fire for 4 to 5 minutes or until you decide if you need an almost dry cashew curry or with gravy.
Once cooked, add half a teaspoon of roasted curry powder, mix it in, and serve.

What to serve with cashew curry.

• Serve with any type of rice dish.
  • How to cook rice on the stove.
  • Sri Lankan yellow rice(Turmeric rice).
  • Ghee rice(nei choru).
• Other vegetarian side dishes to serve with cashew curry.
  • Eggplant sweet and sour curry(Sri Lankan brinjal pahi)
  • Fried eggplant salad(Sri Lankan brinjal salad)
  • Sri Lankan devilled potato
  • Spicy green beans stir-fry(bonchi thel dala).

• Sri Lankan mallums/salad to serve with Kaju curry.
  • Coconut and beetroot salad(mallum)
  • Sri Lankan carrot-grated coconut stir-fry(mallum)
  • Bitter gourd fry(Sri Lankan karawila sambol)
• Meat dishes to serve with cashew nut curry.
  • Sri Lankan chicken curry
  • Spicy fish curry
  • Slow-cooked beef curry

Storage, Freezing and Reheating guide.

• Storing in the refrigerator
  • Let the curry reach room temperature, then transfer to an airtight container.
    Use glass containers as the spices can stain plastic containers. Use within 2 days.
• Freezing
  • I would not recommend freezing the cashew curry, as the texture and taste will change over time.

More Cashew recipes.

Green pea curry with cashews(Sri Lankan)
Sri Lankan cashew stir-fry(kaju baduma).
Indian creamy cashew masala curry.
Devilled Thai cashew chicken stir-fry.

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Sri Lankan cashew curry (kaju maluwa)

Yield: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Sri Lankan cashew curry(Kaju curry).

So dishes like this Kaju(cashew)curry also know as kaju maluwa are indeed special.

Because once in a while you need a dish that’s going to be kind to your system and this mildly spiced cashew nut curry recipe is it. 

4.6 Stars (22 Reviews)

Print

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 250g of unroasted cashew nuts
• 2-3 tablespoons of Oil
• 1 large Onion sliced
• 1 sprig curry leaves
• 1 medium-sized Tomato sliced(optional)
• 2" inch cinnamon piece
• 1/2 teaspoon Turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1/2 a cup of Coconut milk
• 1/2 teaspoon of roasted curry powder

Instructions

Soaking the cashews to cook.

1. Most supermarkets here have cashews that are labelled as cooking cashews that need to be soaked for just 15 minutes.
2. But if they are not available, you can use the usual raw cashew nuts; only they need to be soaked for 2 hours.
3. Do not leave the Cashews longer than two hours, as it can affect the taste and texture.
4. Once the Cashews are soaked, drain and set them aside to be cooked.

Cooking the cashew coconut curry.

1. Place a pan over medium heat and pour in the oil.
2. Once the oil is slightly heated, add curry leaves, cinnamon, sliced onions, and tomatoes.
3. Cook over low-medium fire until the onions turn soft and the tomatoes break down.
4. Once the onions turn soft, add turmeric powder, cumin powder, and red chilli powder. Gently cook over low heat while combining the ingredients.
5. Add the soaked cashew nuts to the tempered ingredients.
6. Stir with the spice mix and cook over medium heat for 2 to 3 minutes until all ingredients are incorporated.
7. Pour in the coconut milk and stir with the cashew curry while seasoning with salt to taste.
8. Leave it to simmer on low fire for 4 to 5 minutes or until you decide if you need an almost dry cashew curry or with gravy.
9. Once cooked, add half a teaspoon of roasted curry powder, mix it in, and serve.
   I'd love to know how it turned out.
   Leave a ⭐⭐⭐⭐⭐ rating and a comment; I read every one — it helps other visitors trust the recipe and helps them find me too.
   

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  MohanStores Ceylon Turmeric powder 100% Sri Lankan Original Spices (450 Grams [1 LB])
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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 451Total Fat: 36gSaturated Fat: 11gUnsaturated Fat: 25gCholesterol: 0mgSodium: 421mgCarbohydrates: 26gFiber: 4gSugar: 5gProtein: 11g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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ABOUT THE AUTHOR
JEHAN
Recipe creator. Food Blogger. Video creator
I’ve been cooking and sharing Sri Lankan recipes, along with other dishes I love making at home on Island Smile since 2015. I’ve tested every recipe on this site more than once in my own kitchen before it goes on the blog.
I grew up eating this food, and I still cook it the way my family taught me, just written down clearly enough for you to follow.
If a recipe doesn’t work the way I say it will, tell me in the comments; I read every one, and I’ll help you fix it.