Method
- Drain the soaked cashews. The soaking softens the cashews and shortens the cooking time, but more importantly gives them a meaty, almost-tender bite when cooked.
- Heat oil in a heavy pot over medium-high. Splutter mustard and fenugreek seeds; add curry leaves, pandan, cinnamon and cardamom. Cook 60 seconds.
- Add sliced onion; cook 5 minutes until softened. Add garlic and ginger; fry 90 seconds.
- Add curry powder, turmeric and chili powder. Stir 90 seconds — the spices should bloom but not burn.
- Add the soaked cashews and salt. Toss to coat in the spice paste. Pour in 200ml water and the coconut milk. Bring to a simmer.
- Cover partially and cook 25 minutes — the cashews should soften further and the sauce reduce to a thick, glossy coat. Stir occasionally so the bottom doesn't stick. Off the heat, rest 10 minutes covered. Serve as part of a rice-and-curry plate.
Common questions
Can Cashew Curry be made ahead?
Cashew Curry is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 40 minutes.
Is Cashew Curry spicy?
Cashew Curry as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Cashew Curry vegetarian or gluten-free?
Cashew Curry is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is Cashew Curry to make at home?
Cashew Curry is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can Cashew Curry be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Cashew curry is the celebratory dish of Sri Lankan vegetarian and Buddhist meals — Sri Lanka grows cashews on the northwest coast, and the dish is most strongly associated with that region. The whole cashew is the prized form (cashew pieces are cheaper but break down too much in the curry). The dish is found in elaborate vegetarian platters, particularly at Vesak (Buddha's birthday) and at temple meals. The texture — soft but meaty, almost steak-like in mouthfeel — is what makes cashew curry distinctive among vegetarian curries.
