Sri Lankan Cashew Curry (Kaju Maluwa)

Kaju maluwa — cashew curry — is Sri Lankan comfort food with a special-occasion reputation. You'll find it at weddings and almsgivings, where a big pot of creamy cashews in mild coconut gravy sits alongside the fierier dishes as a soothing counterpoint. It's naturally vegan, it's not hot unless you want it to be, and the cashews turn meltingly tender as they simmer.

The one thing that matters is softening the cashews. Raw cashews (not roasted or salted) are soaked so they cook through to a soft, almost potato-like bite. Green peas are the traditional addition; they add colour and a little pop. Keep the spicing gentle — this curry is about the sweetness of the nut and the richness of the coconut, not heat.

Ingredients

• 2 cups raw cashews, soaked in warm water for at least 2 hours (or overnight)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 sprig curry leaves
• 1 piece pandan leaf (rampe), optional
• 1 small cinnamon stick
• 1/4 tsp fenugreek seeds
• 1/2 tsp turmeric
• 1 tsp Sri Lankan roasted curry powder (mild)
• 1–2 green chillies, slit lengthwise
• 1 cup thin coconut milk
• 3/4 cup thick coconut milk
• 1/2 cup frozen green peas, optional
• 2 tbsp coconut oil
• Salt, to taste

Method

1. Drain the soaked cashews. If they're still firm, simmer them in fresh water for 10 minutes, then drain — they should be softened but not falling apart.
2. Heat the coconut oil in a pot over medium heat. Add the fenugreek, cinnamon, curry leaves and pandan and let them sizzle for 30 seconds until fragrant.
3. Add the onion, garlic and green chillies. Cook gently for 5 minutes until the onion is soft and translucent.
4. Stir in the turmeric and curry powder and cook for 30 seconds.
5. Add the drained cashews and the thin coconut milk. Bring to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally, until the cashews are soft and creamy.
6. Add the peas (if using) and the thick coconut milk. Season with salt. Simmer uncovered for another 5 minutes, stirring gently, until the gravy thickens to a rich, creamy consistency. Do not let it boil hard, or the coconut milk can split.
7. Taste and adjust salt. Serve over rice, with a sambol and a sharper curry alongside.