Cashew Curry

Cashew curry is the luxury dish of Sri Lankan festive tables, a vegetarian main that holds its own beside the meat curries. Whole raw cashews are simmered slowly in coconut milk until they plump into tender, cream-colored morsels. It is a specialty of weddings and holiday lunches, and it is always the first bowl to empty. The dish arrived with the Portuguese, who brought cashews to the island centuries ago, and Sri Lankans adopted it as their own, a feast that does not need meat to feel generous.

Creamy, nutty, and quietly luxurious

The cashews soften to a buttery tenderness while the gravy turns thick and silky, scented with curry leaves, cinnamon, and pandan. It is mild and mellow with a gentle warmth, perfect for spooning over rice with a sharp sambol on the side. Soaked and peeled cashews give the creamiest result, but unpeeled ones are delicious and far less fiddly. Even the gravy is worth spooning up on its own.

Craving more? Explore all Sri Lankan Kitchen recipes.

Curious how this curry compares to others? Our World of Curries guide explains 8 styles.

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