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.
Often served at special occasions, you will find the Sri Lankan cashew curry with its mild creamy and crunchy tastes compliments almost all types of menus.
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.
A tasty vegan, vegetarian, low carb, gluten-free, non-dairy Sri Lankan curry.
Sri Lankan food has many dishes that cater to various diets and of those dishes is this curried cashew curry.
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 cashew nut recipe worth trying.
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 favorite 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.
More cashew recipes!
Sri Lankan cashew stir-fry(kaju baduma).
Devilled Thai cashew chicken stir-fry.
How to make
vegetarian
cashew curry.
Please make sure to read the recipe instructions carefully to avoid mistakes.
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
Preparing the cashew nuts to cook the coconut milk-based curry.
Most supermarkets here have cashews that are labeled as cooking cashews that 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.
Cooking the cashew coconut curry.
Place a pan over medium heat, pour in the oil, once the oil is slightly heated, add chopped Onions(1 medium), Tomatoes(1 medium) and Curry leaves(a sprig).
Leave it to temper and cook while the Onions turn soft for 1-2 minutes.
Once tempered, add Turmeric(1/2 tsp), Cumin(1 tsp), Chilli powder(1 tsp) and Cinnamon, mix and leave it to cook between 1-2 minutes.
Add the soaked Cashew nuts to the tempered ingredients.
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(1 cup) 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.
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. Most supermarkets here have cashews that are labeled as cooking cashews that 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. Cooking the cashew coconut curry. Place a pan over medium heat, pour in the oil, once the oil is slightly heated, add chopped Onions(1 medium), Tomatoes(1 medium) and Curry leaves(a sprig). Leave it to temper and cook while the Onions turn soft for 1-2 minutes. Once tempered, add Turmeric(1/2 tsp), Cumin(1 tsp), Chilli powder(1 tsp) and Cinnamon, mix and leave it to cook between 1-2 minutes. Add the soaked Cashew nuts to the tempered ingredients. 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(1 cup) 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. Made this recipe? Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram. As an Amazon Associate, I earn a percentage from qualifying purchases.Sri lankan kaju curry(cashew curry).
Ingredients
Instructions
Preparing the cashew nuts to cook the coconut milk-based curry.
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Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 704Total Fat: 68gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 1mgSodium: 50mgCarbohydrates: 26gFiber: 6gSugar: 10gProtein: 6g
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.
Cashews are not listed in ingredients – what amount is required?
extremely sorry about that will rectify the mistake.
Hi! just an FYI that it looks like the recipe is cut off at the bottom. We can use the steps up top with the photos, but just thought you would like to know 🙂
Hi Sharon, Thank you for your kindness!
I will take a look at it, probably an ad(unfortunately, a necessary evil to keep the blog running)cutting off the recipe or something is wrong with the recipe card.
But thank you.
rgds Jehan
Stay safe.