Sri Lankan Cashew Nut Curry (Kaju Maluwa) – Creamy Coconut Curry

Serves 2
Prep Time

10 mins
Total Time

55 mins
Difficulty Easy
Recipe by Aishwarya Subramanian Pastry Chef, Product Head

Aishwarya Subramanian is a designer and pastry chef bringing her creations to life at The Recipe Lab.

Sri Lankan Cashew Nut Curry (Kaju Maluwa) – Creamy Coconut Curry

About This Dish

Tender soaked cashews simmered in creamy coconut milk with cinnamon, curry leaves, turmeric, and Sri Lankan spices. This authentic vegan Sri Lankan cashew nut curry (Kaju Maluwa) is rich, aromatic, and incredibly comforting, perfect with rice or string hoppers.

Ingredients

  1. 100 gms raw cashews, soaked in room temperature water for ½ an hour and drained.
  2. 1 tbsp coconut oil
  3. 1/2” piece cinnamon 
  4. 1 clove
  5. 1 Coorg Cardamom
  6. 2 small bay leaves 
  7. 1 large red onion, finely sliced
  8. 6-8 curry leaves
  9. 2 green chilli, slit
  10. 1/2 tsp Lakadong turmeric powder 
  11. 1/2 tsp red chilli powder
  12. 1/2 tsp cumin powder 
  13. 1/2 tsp Tura black pepper, coarsely ground 
  14. 200ml coconut milk
  15. 1/4 tsp garam masala
  16. Salt to taste

This recipe features

Lakadong Turmeric Lakadong Turmeric

Lakadong Turmeric

Spices

$10.00
Tura Black Pepper Tura Black Pepper

Tura Black Pepper

Spices

$10.00

Instructions

  1. In a pan, heat the coconut oil. Add the cinnamon, clove, cardamom & bay leaf and sauté until fragrant. Then add in the onions, curry leaves and green chilli. Sauté over medium heat until the onions turn a light golden brown.

  2. Add the drained cashews along with the powdered spices and stir fry for a couple of minutes.

  3. Stir in the coconut milk and salt and let the mixture come to a boil.

  4. Lower the heat and simmer for about 10 minutes.

  5. Turn off the heat and add in the curry powder. Taste, adjust the salt if needed and serve hot with rice string hoppers.