Prepare to fall in love with one of Sri Lanka’s most cherished dishes: Kaju Maluwa, or cashew curry. If you’ve never had a curry where the humble cashew is the star, you are in for an incredible treat. The raw cashews simmer in a fragrant, spiced coconut milk broth until they become unbelievably tender and creamy, almost melting in your mouth. This recipe pairs them with soft potatoes, creating a luxurious yet comforting meal that is both simple to make and deeply satisfying. The sauce is delicately spiced with turmeric, coriander, and cardamom, allowing the sweet, nutty flavor of the cashews to shine through. It’s a perfect, naturally vegan dish for a cozy weeknight dinner that feels truly special.
Ingredients
• (Serves 4)
• 2 tablespoons coconut oil or vegetable oil / 30 ml
• 1 medium onion, finely diced
• ½ fresh red chile, seeded and minced (or ⅛ teaspoon cayenne pepper)
• 1 teaspoon turmeric / 5 ml
• 1 teaspoon ground coriander / 5 ml
• ¼ teaspoon ground cardamom / 1.25 ml
• 2 cloves garlic, minced
• ½ teaspoon minced fresh ginger / 2.5 ml
• 1 cinnamon stick
• ½ teaspoon salt / 2.5 ml, or to taste
• 8 ounces raw cashews / 225 g
• 2 medium potatoes (about 1 lb / 450 g), peeled and cut into ½-inch dice
• 2 cups light coconut milk / 480 ml (from one 16-ounce can)
Instructions
1. Heat the oil in a medium saucepan or Dutch oven over medium heat. Add the diced onion, minced chile, turmeric, coriander, cardamom, garlic, ginger, and the cinnamon stick. Sauté for 2-3 minutes, stirring constantly, until the spices are fragrant and the onion has softened.
2. Add the raw cashews, diced potatoes, coconut milk, and salt to the saucepan. Stir everything together and bring the mixture to a gentle boil.
3. Reduce the heat to low, partially cover with a lid, and let the curry simmer for 20-25 minutes. Stir occasionally to prevent sticking. The curry is ready when the potatoes are fork-tender and the sauce has thickened to a creamy consistency.
4. Remove the cinnamon stick before serving. Taste and adjust salt if needed. Serve hot on its own or with steamed basmati rice and fresh cilantro.
Nutritional Information
• (per serving)
• Calories: 495 kcal
• Protein: 11 g
• Fat: 38 g
• Carbohydrates: 34 g
• Fiber: 5 g
• Sugar: 7 g
• Disclaimer: These are estimates and can vary based on exact used.
Pro Tips
• for the Perfect Cashew Curry
• For an even creamier texture, soak the raw cashews in hot water for at least 30 minutes before you start cooking. Drain them well before adding to the pot.
• A squeeze of fresh lime juice stirred in at the very end will brighten all the flavors and cut through the richness of the coconut milk.
• For an extra layer of flavor, add a teaspoon of Sri Lankan curry powder along with the other ground spices.
• Stir in a few handfuls of fresh spinach during the last 5 minutes of cooking for added nutrients and a vibrant pop of color.
FAQ
Q: Is this vegetarian cashew curry a good source of protein
A: Yes, this Kaju Maluwa is a wonderful source of plant-based protein. Cashews are naturally rich in protein, and each serving of this recipe provides approximately 11 grams. To boost the protein content further, you could serve it with quinoa or add a cup of cooked chickpeas along with the potatoes.
Q: What can I serve with this curry for a complete vegetarian meal
A: This curry pairs beautifully with steamed basmati or brown rice to make a complete and satisfying meal. For added nutrients and texture, serve it alongside a simple green salad, steamed green beans, or a side of vegan roti or naan bread to soak up the delicious, creamy sauce.
Q: Can I make this vegetarian curry without potatoes
A: Absolutely! If you’d like a lower-carbohydrate version, you can easily omit the potatoes. Consider substituting them with other vegetables like cauliflower florets, cubed sweet potato, or green beans. Add them at the same time as the cashews, adjusting the cooking time until they are tender.
Q: How do I store leftover kaju maluwa
A: Store any leftover cashew curry in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and become even more delicious the next day. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon cooling; you can add a splash of water or coconut milk when reheating to reach your desired consistency.
