Kitchen Recipe
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Sri Lankan Cashew Nut Curry
A rich, creamy, and utterly indulgent Sri Lankan curry made with whole cashew nuts simmered in a thick, mildly spiced coconut milk gravy — a festive and celebratory dish.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- raw cashew nuts
- thick coconut milk
- onion
- garlic
- ginger
- green chilies
- turmeric
- curry powder
- curry leaves
- pandan leaf
- oil
- salt
Equipment
- Saucepan
Instructions
- 1
Soak Cashews
Soak raw cashew nuts in warm water for 30 minutes. Drain.
- 2
Temper
Heat oil. Add curry leaves, pandan leaf, and sliced onion. Fry until golden. Add garlic, ginger, and green chilies.
- 3
Add Spices
Add turmeric and curry powder. Stir for 30 seconds.
- 4
Add Cashews & Coconut Milk
Add the soaked cashews and thick coconut milk. Bring to a gentle simmer.
- 5
Simmer
Cook on low heat for 20–25 minutes until the cashews are tender and the gravy is thick and creamy. Season with salt.
Cooking Tips
- Soaking the cashews makes them absorb the curry flavors much better.
- Use thick coconut milk for the richest, creamiest gravy.
- This is a mild curry — do not over-spice it. The richness of the cashew is meant to shine.
Variations
- Cashew & Potato: Add par-boiled potato cubes for a more filling meal.
- Spicy Cashew Curry: Add more green chilies and a pinch of chili powder for heat.
Chef's Notes & Storage
- Cashew nut curry is a prized dish at Sri Lankan New Year tables and wedding feasts.
- Storage: Keeps in the fridge for 3 days. The cashews continue to absorb flavor.
Nutrition Estimate
380 calories · 10g protein · 24g carbs · 29g fat · 3g fiber per serving
