Cashew Nut Curry, known as Kaju Maluwa, is a creamy, comforting vegan curry with strong roots in Sri Lankan and South Indian cuisine. It combines the natural creaminess and mild sweetness of cashew nuts with fragrant spices and coconut milk to create a dish that is both satisfying and surprisingly meaty in texture. Light yet filling, this curry works beautifully with rice, flatbreads or as part of a larger thali platter.

I first discovered this curry while travelling in the far south of India, in the Keralan region near Tiruchirappalli. There it felt entirely at home — a popular vegan option that shares culinary links with Sri Lanka. Kaju Maluwa is surprisingly flavourful: sweet, nutty and mildly spiced, it delivers a complex balance of fragrance and texture with a rich coconut-based sauce and a satisfying, almost meaty bite from the cashews.

What is Kaju Maluwa?

Kaju or Kadju refers to the cashew nut. In many parts of South Asia, where vegetarian and vegan cooking is widespread, nuts and pulses are cleverly used to create dishes that are both nutritious and deeply flavorful. Cashews come from the cashew apple and have a soft, creamy texture that works well raw, roasted or ground into pastes to add body and richness to sauces.

In Kaju Maluwa the whole nut is used to produce a richly textured curry with a gentle, fragrant sauce made from coconut milk. The result is a hearty, healthy meal that complements Indian breads and steamed rice equally well.

Why it works

Tasty and filling: This curry delivers on both flavor and substance without relying on meat. The cashews provide a satisfying texture while coconut milk soothes and balances the spices, making this a great vegan main course.

Stuff you’ll need

Kaju Maluwa requires straightforward ingredients you can find in most supermarkets or Asian grocery stores. Below are the essentials required to make the curry.

• Cashew nuts – unsalted whole cashews are best; if you can only find broken pieces they still work fine.
• Spices – turmeric, cumin, cloves, cinnamon, cardamom, coriander, chilli powder and paprika balance each other to create a fragrant, mildly spiced sauce.
• Aromatics – onion or shallots, fresh curry leaves, star anise and fennel seeds give the oil and sauce extra fragrance.
• Coconut milk – provides creaminess and sweetness. If you have coconut cream, dilute slightly with water to reach the desired consistency.

Step by Step

This recipe is simple and doesn’t require advanced techniques. The main stages are soaking the cashews, preparing a spice paste, simmering the nuts, frying the aromatics and then combining everything with coconut milk for a gentle simmer.

1. Soak the cashews – soaking softens the nuts and helps create a tender, almost meaty texture.
2. Make the spice paste – combine the ground spices with a little water to form a paste and set aside.
3. Simmer the cashews – cook them briefly in water with a pinch of turmeric until tender; reserve the cooking liquid.
4. Fry the aromatics – heat coconut oil and toast curry leaves, star anise and fennel seeds, then add the onion and brown gently.
5. Add the spice paste – cook briefly to release the flavours, taking care not to burn the spices.
6. Combine and simmer – add the cashews, coconut milk and some of the reserved cooking liquid, then simmer on low for around 10–20 minutes until the sauce is cohesive and fragrant.
7. Finish – check seasoning, adjust salt and consistency with extra cooking liquid if needed, then garnish with fresh cilantro.

Pro Tips to make your life easier

Spice it up

If you prefer more heat, increase the chilli powder or add fresh green chilies while the cashews simmer. You can adjust the level of spice to suit your taste.

Authentic additions

Traditional versions from Sri Lanka and South India sometimes include vegetables or pulses like green peas, spinach, fenugreek leaves, potatoes or chickpeas. Adding these will bulk out the curry and introduce new textures — adjust cooking times and liquid accordingly.

Serving and storing suggestions

• Freezer: Store in airtight containers for up to 3 months. Reheat from frozen until piping hot.
• Fridge: Keeps for 4–5 days in an airtight container.

Ready to get cooking?

This Kaju Maluwa is straightforward to make and full of comforting flavour. It brings back memories of Kerala and Sri Lanka with every bite. Serve with steamed rice or flatbread and enjoy a rich, plant-based meal.

Recipe: Cashew Nut Curry (Kaju Maluwa)

Ingredients

• 2 cups cashew nuts (unsalted)
• For the curry paste
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • ¼ tsp clove powder
  • ½ tsp cinnamon powder
  • ¼ tsp cardamom powder
  • 2 tsp coriander powder
  • ¼ tsp chilli powder
  • ¼ tsp paprika
  • 1 tsp salt
• For the curry
  • ¼ tsp turmeric powder
  • 2 tbsp coconut oil
  • 10 fresh curry leaves
  • 2 star anise
  • ½ tsp fennel seeds
  • 2 onions, finely diced
  • 1½ cups coconut milk
  • Cilantro, to garnish

Instructions

1. Place the cashew nuts in a bowl, cover with cold water and soak for 1 hour.
2. Combine all curry paste ingredients in a bowl with ¼ cup water and whisk into a smooth paste. Set aside.
3. Drain the soaked cashews and place them in a saucepan with 3 cups fresh water and a pinch of turmeric. Bring to a boil, then reduce to a gentle simmer for 30 minutes. Once cooked, drain and reserve the cooking liquid.
4. Heat the coconut oil in a saucepan over moderate heat. Add curry leaves, star anise and fennel seeds and let them sizzle for about 30 seconds.
5. Add diced onions and stir-fry for 5–7 minutes until soft and golden.
6. Stir in the spice paste for 1–2 minutes, taking care not to burn it. Use a little reserved cashew cooking liquid if the pan becomes too dry.
7. Add the cooked cashews, pour in the coconut milk and about ½ cup of the reserved cashew cooking liquid to loosen the sauce. Stir to combine.
8. Cover and simmer gently on low for 10 minutes. Adjust thickness with additional reserved liquid if needed. Remove from heat, taste for seasoning and add salt if required. Garnish with fresh cilantro and serve.

Notes

• Add extra heat with more chilli powder or fresh green chilies if you prefer a spicier curry.
• To bulk out the dish, add vegetables such as peas, spinach, potatoes or pulses — adjust cooking time and liquid as needed.

Nutrition (per serving)

Calories: 618 kcal | Carbohydrates: 29 g | Protein: 15 g | Fat: 54 g | Saturated Fat: 27 g | Sodium: 607 mg | Potassium: 713 mg | Fiber: 4 g | Sugar: 6 g

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