National Dish Sri Lanka: Cashew Curry (Recipe)
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Meet cashew curry, a true gem of the Sri Lankan kitchen that turns humble nuts into something luxurious. Tender cashew nuts are simmered in a silky coconut milk sauce, gently perfumed with warming spices until the whole dish is rich, creamy and quietly indulgent. It is comforting yet refined, naturally plant-based, and every bit as at home on a weeknight table as it is at a celebratory feast. Bring a little island warmth to your own kitchen with this fragrant, golden curry.
About Cashew Curry
Cashew curry is a genuine highlight of Sri Lankan cuisine, prized for the way it balances creamy richness against gentle spice. At its heart are soft, buttery cashew nuts bathed in a smooth coconut milk sauce and layered with aromatic seasonings. Beyond its irresistible flavour, the dish carries real nourishment, as cashews are wonderfully rich in minerals and vitamins. The result is a curry that feels both wholesome and special — a memorable interplay of creaminess and warmth in every spoonful.
Ingredients (serves 1–2)
- 200 g cashew nuts
- 1 tin coconut milk (400 ml)
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 piece ginger (about 2 cm), grated
- 1–2 green chillies, deseeded and chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- Salt and pepper, to taste
- Fresh coriander leaves, to garnish
- Rice or roti, to serve
Shopping for the ingredients
Before you start cooking your cashew curry, it pays to gather all your ingredients together first. Most of what you need is easy to find in a well-stocked supermarket or an Asian grocery. Pay particular attention to the quality of the cashew nuts and the coconut milk, as these two are decisive for the flavour of the finished dish. Where you can, reach for organic and fresh produce to draw out the very best taste.
Preparing the dish
For a successful cashew curry, take a little time to prepare everything carefully in advance. The cashew nuts can be used either toasted or untoasted depending on your preference, and each makes a lovely difference to the final flavour. Finely dice the onion and garlic and grate the ginger to release their full aroma. The chillies can be adjusted to taste, so you can keep the curry mild or nudge it towards something with more heat.
Step-by-step instructions
- Heat a little oil in a pan and add the diced onion, cooking until translucent.
- Add the chopped garlic, grated ginger and green chillies, and fry for a few minutes.
- Stir in the seasoned cashew nuts along with the cumin, turmeric and garam masala.
- Pour in the coconut milk and let the curry simmer gently over low heat until lovely and creamy.
- Season with salt and pepper and garnish with fresh coriander leaves.
- Serve the curry hot with rice or roti.
Gluten-free / lactose-free version
One of the best things about cashew curry is that it is naturally free from gluten and lactose. The main components — cashew nuts and coconut milk — are inherently gluten-free and lactose-free, which makes the dish ideal for anyone with particular dietary needs. Even so, do check that every ingredient you use is free from hidden gluten or lactose, especially in pre-blended spices, so the whole meal stays suitable for all your guests.
Tips for vegans and vegetarians
Cashew curry is an excellent choice for vegans and vegetarians, as it contains no animal products at all. To boost its wholesome side, you can enrich the curry with vegetables such as broccoli, carrots or spinach. This not only adds an extra hit of nutrients but also a welcome splash of colour. Another good tip is to finish the curry with a little lemon juice, which lifts the aromas and brings everything into sharper focus.
More tips and tricks
To make your cashew curry even more delicious, feel free to play with different spices and additions. Stirring in a handful of fresh grated coconut, for example, noticeably enriches the flavour profile. Take care not to cook the curry for too long, so the cashew nuts keep their characteristic bite. Adjusting the heat by varying the number of chillies is another easy way to make the dish your own.
Adapting the recipe to your taste
Cashew curry offers plenty of scope to tailor it to your personal preferences. You can add different vegetables or swap the cashew nuts for other nuts such as almonds. The spices, too, can be dialled up or down to suit your palate, so every mouthful feels unique. This flexibility is exactly what makes the dish so welcoming across a range of tastes and diets — much like the mellow richness of a Coconut Creamed Pumpkin Curry.
Ingredient substitutions
If some of the ingredients for your cashew curry are not to hand, there are plenty of alternatives. Instead of coconut milk, you could use oat milk or cream to achieve a similarly creamy consistency. For the spices, you might switch to a Thai curry paste to steer the dish in a different direction. Make any changes gradually so you keep control of the final result, whether you are working towards this curry or a comforting Cashew and Pea Curry.
Drink pairing ideas
Cashew curry pairs beautifully with a wide range of drinks. A refreshing Mango Lassi or a classic spiced chai complements the curry’s aromas wonderfully. A dry white wine or a lightly sparkling water also work well to tie the flavours together. For an alcohol-free option, a fruit-juice cooler with a touch of elderflower makes for a lovely, fragrant match.
Serving and presentation ideas
Thoughtful presentation can really elevate the whole cashew curry experience. Serve the curry in deep bowls and garnish with fresh coriander leaves and a few whole cashew nuts scattered on top. If you are serving rice alongside, press it into a neat round mould for an attractive shape on the plate. Set out a small dish of extra curry for guests too, so everyone can help themselves to a little more as they please.
A bit of history
Cashew curry is more than just a dish — it reflects the rich culture and history of Sri Lanka. The use of cashew nuts and coconuts is deeply rooted in Sri Lankan cooking, and many traditional recipes are built around the natural ingredients grown across the region. This curry is a fine example of the harmonious blend of flavours and textures that showcases the versatility and creativity of Sri Lankan cuisine and its cooks.
More recipe ideas
Summary: Cashew Curry
Cashew curry delights with its creamy consistency and the aromatic spices that capture the food culture of Sri Lanka. Whether served as a main course or a side, it is a tempting choice for anyone keen to explore the flavours of Asian cooking. With just a few high-quality ingredients it is simple to prepare and perfect for vegetarians and vegans alike. Bring a little piece of Sri Lanka into your own kitchen with this recipe and savour the wonderfully varied flavours of this fascinating cuisine.
