Sri Lankan kaju curry(cashew curry). a vegan, vegetarian dish.

Cooked in coconut milk and Sri Lankan spices, these kaju nuts take on extra creaminess.

With the added soft crunch the whole flavor combination makes it a recipe worth trying.

So dishes like this Kaju(cashew) curry are indeed special.

Because once in a while you need a dish that’s going to be kind to your system and not hit you with so much heat or better yet balance out a spicy dish.

This Sri Lankan cashew curry does that, it’s a mild, creamy curry that even kids can enjoy.

We love food that makes us sweat. It’s what we define as a properly cooked Sri Lankan dish(at least this is what I’ve experienced with funny guy, the spicier, the better).

Kaju curry is not your usual spicy Sri Lankan dish but if you do feel like adding a few chilli flakes then you can certainly add a bit of spiciness to the vegan dish.

Have you tasted a cashew apple?

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, Rambutan that you need to taste at some point in your life.

The last time I tasted the fruit was a few years back.

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 sweet and tartness with a heady fruity aroma.

I distinctly remember ruining a few of my favourite tops because of the juice of the Cashew apple stains permanently. 

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The traditional Sri Lankan Cashew curry usually has a few more ingredients including green peas and other spices(I’ll make sure to add the recipe as well) which I feel just confuses the taste buds.

By keeping the ingredients to a minimum giving the Cashews(kaju) its place to shine you have a side dish that’s worthy of any festive occasion.

You get to enjoy a dish that is mildly spiced with a creamy Coconut milk gravy which helps in softening the Cashew nuts adding a pleasant crunch to it.

Although Cashews are available in most shops where they can be quite expensive especially when you look at the quantity you get vs the price BUT that doesn’t stop us from indulging ourselves with these addictive nuts.

Place a bowl of Cashews and watch how quickly it disappears.

Sri Lankan

kaju curry

(cashew curry).

Please make sure to read the recipe instructions carefully to avoid mistakes.

Notes- Most supermarkets here have cashews that are labeled as cooking cashews which need to be soaked just for 15 minutes but if they are not available, you can use the usual 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.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

250g of cashew nuts

2-3 tablespoons of Oil

1 large Onion sliced

1 sprig curry leaves

1 medium-sized Tomato sliced(optional)

a small piece of Cinnamon

1/2 teaspoon Turmeric powder

1 teaspoon chilli powder

1 teaspoon cumin powder

1/2 cup Coconut milk

1/2 teaspoon of roasted curry powder

Method

Place a pan over medium heat, pour in the oil, once the oil is slightly heated, add chopped Onions, Tomatoes and Curry leaves.

Leave it to temper and cook while the Onions turn soft for 1-2 minutes.

Once tempered, add Turmeric, Cumin, Chilli powder and Cinnamon, mix and leave it to cook between 1-2 minutes.

Add the Cashew nuts, stir with the spice mix and cook over medium heat for further 2-3 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 4-5 minutes or until you decide if you need an almost dry cashew curry or with a bit of gravy.

Once cooked, add 1/2 teaspoon of roasted curry powder, mix in with the Cashew curry and serve.

Other cashew recipes you might like to try.
Sri Lankan cashew stir-fry(kaju baduma).
Devilled Thai cashew chicken stir-fry.

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Yield: 4

Sri lankan kaju curry(cashew curry).

Print

SRI LANKAN KAJU CURRY(CASHEW CURRY). A VEGAN, VEGETARIAN DISH.
COOKED IN COCONUT MILK AND SRI LANKAN SPICES, THESE KAJU NUTS TAKE ON EXTRA CREAMINESS.
WITH THE ADDED SOFT CRUNCH THE WHOLE FLAVOR COMBINATION MAKES IT A RECIPE WORTH TRYING.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 250g of cashew nuts
• 2-3 tablespoons of Oil
• 1 large Onion sliced
• 1 sprig curry leaves(https://amzn.to/2Ug3P4X)
• 1 medium-sized Tomato sliced(optional)
• a small piece of Cinnamon(https://amzn.to/2EEJAIN)
• 1/2 teaspoon Turmeric powder(https://amzn.to/2ILhBvm)
• 1 teaspoon chilli powder(https://amzn.to/2ILYhOF)
• 1 teaspoon cumin powder(https://amzn.to/2EHaTSZ)
• 1/2 cup Coconut milk(https://amzn.to/2UewmYT)
• a pinch of roasted curry powder(https://amzn.to/2UmuE7y)

Instructions

1. Place a pan over medium heat, pour in the oil, once the oil is slightly heated, add chopped Onions, Tomatoes and Curry leaves.
2. Leave it to temper and cook while the Onions turn soft for 1-2 minutes
3. Once tempered, add Turmeric, Cumin, Chilli powder and Cinnamon, mix and leave it to cook between 1-2 minutes.
4. Add the Cashew nuts, stir with the spice mix and cook over medium heat for further 2-3 minutes until all ingredients are incorporated.
5. 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 4-5 minutes or until you decide if you need an almost dry cashew curry or with a bit of gravy.
6. Once cooked, add a pinch of roasted curry powder, mix in with the Cashew curry and serve.

Notes

Most supermarkets here have cashews that are labelled as cooking cashews which needs to be soaked just for 15minutes but if they are not available, you can use the usual Cashew nuts, only they need to be soaked for 2 hours.

Do not leave the Cashews longer than two hours as it can effect the taste and texture.

Once the Cashews are soaked, drain and set them aside to be cooked.

Recommended Products

• 
  Naturally Grown Curry Leaves (0.7 oz)
• 
  Sri Lankan Roasted Curry Powder 500g (1.1lbs)
• 
  Ceylon Organic Products Organic Ceylon Cinnamon Sticks True SRI Lankan Cinnamon 100g USDA Fair Trade Certified ALBA Cinnamon Sticks Natural Finest Premium Quality Hand Selected Extra Long Fragrant
• 
  MohanStores Ceylon Turmeric powder 100% Sri Lankan Original Spices (450 Grams [1 LB])
• 
  Indian Spice Swad Chili Powder Red (Regular) 7oz-
• 
  Aroy-d Coconut Milk 100% Original Net 8.5 Oz.(pack of 12)

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Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 704 Total Fat: 68g Saturated Fat: 24g Trans Fat: 0g Unsaturated Fat: 40g Cholesterol: 1mg Sodium: 50mg Carbohydrates: 26g Fiber: 6g Sugar: 10g Protein: 6g

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