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Kaju Maluwa (Sri Lankan Cashew Curry) – vegetarian recipe
Stav Kogan

Kaju Maluwa (Sri Lankan Cashew Curry)

Discover Kaju Maluwa, a cherished Sri Lankan cashew curry. Raw cashews simmer in a fragrant, spiced coconut milk broth with potatoes until unbelievably tender and creamy. This naturally vegan and comforting dish is simple to make and deeply satisfying.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 serving
Calories: 495
Ingredients Method Nutrition

Ingredients
  

  • (Serves 4)
  • 2 tablespoons coconut oil or vegetable oil / 30 ml (1 fl oz)
  • 1 medium onion, finely diced
  • ½ fresh red chile, seeded and minced (or ⅛ teaspoon cayenne pepper)
  • 1 teaspoon turmeric / 5 ml (0.2 fl oz)
  • 1 teaspoon ground coriander / 5 ml (0.2 fl oz)
  • ¼ teaspoon ground cardamom / 1.25 ml (0 fl oz)
  • 2 cloves garlic, minced
  • ½ teaspoon minced fresh ginger / 2.5 ml (0.1 fl oz)
  • 1 cinnamon stick
  • ½ teaspoon salt / 2.5 ml (0.1 fl oz), or to taste
  • 8 ounces raw cashews / 225 g (7.9 oz)
  • 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)
  • 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.

Method
 

  1. Heat the oil in a medium saucepan or Dutch oven over medium heat.
  2. Add the diced onion, minced chile, turmeric, coriander, cardamom, garlic, ginger, and the cinnamon stick.
  3. Sauté for 2-3 minutes, stirring constantly, until the spices are fragrant and the onion has softened.
  4. Add the raw cashews, diced potatoes, coconut milk, and salt to the saucepan.
  5. Stir everything together and bring the mixture to a gentle boil.
  6. Reduce the heat to low, partially cover with a lid, and let the curry simmer for 20-25 minutes.
  7. Stir occasionally to prevent sticking. The curry is ready when the potatoes are fork-tender and the sauce has thickened to a creamy consistency.
  8. Remove the cinnamon stick before serving.
  9. Taste and adjust salt if needed.
  10. Serve hot on its own or with steamed basmati rice and fresh cilantro.
  11. Stir in a few handfuls of fresh spinach during the last 5 minutes of cooking for added nutrients and a vibrant pop of color.

Nutrition

Calories: 495kcalCarbohydrates: 34gProtein: 11gFat: 38g

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