5.0 from 6 votes
Cashew Nut Curry (Kaju Maluwa)
Are you ready to go nuts for this rich, creamy South Indian and Sri Lankan cashew curry? Giving you fantastic taste, texture and colour. It's a creamy vegan curry dream!
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 50 mins
Servings: 4
Calories: 618 kcal
Course:
Main Course
Cuisine:
Indian
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 curry leaves (fresh)
- 2 star anise
- ½ tsp fennel seeds
- 2 onions (finely diced)
- 1½ cups coconut milk
- cilantro (for garnish)
Instructions
- Add the cashew nuts to a bowl, cover with cold water and soak for 1 hour.
- In a bowl, add all the curry paste ingredients. Add ¼ cup water and whisk to combine. Set aside.
- Once soaked, drain the nuts and place into a saucepan. Pour over 3 cups fresh water and add the turmeric. Bring to a boil and reduce the heat to simmer gently for 30 minutes.Once cooked, remove from the heat, drain and retain the cooking liquid. Set both aside.
- Heat the coconut oil in a saucepan over a moderate heat until hot.Add the curry leaves, star anise and fennel seeds and let them sizzle for 30 seconds before add the diced onion. Stir well to combine, then stir fry for 5-7 minutes until they are soft and golden brown.Add the curry paste and stir for 1-2 minutes being careful not to burn the spice. Add a little of the cashew nut cooking liquid if things get too hot.Tip in the cashew nuts and stir well before pouring in the coconut milk and about 1/2 cup of the cashew cooking liquid to thin out the sauce a little.Stir well, then pop on a lid and cook over a low temperature - a light simmer for 10 minutes. You can thin out the sauce out further if you need to here, by adding more cashew nut cooking liquid - I like mine rich and creamy, but sometimes it gets a little thick - you decide!Remove from the heat and that's it. Check for seasoning and add a little salt if you think it needs it.Sprinkle with fresh cilantro and serve.
Cup of Yum
Notes
- Add some heat to your curry by incorporating a spicier chili powder into the sauce or throwing in some fresh green chilies with the cashews. The level of spiciness is entirely up to you!
- For an authentic touch, consider adding green peas, spinach, fresh or frozen fenugreek leaves, potatoes, chickpeas, or other vegetables and pulses to your Kaju Maluwa. Experiment with different combinations to achieve a variety of flavors and textures. Just be sure to adjust the cooking time accordingly and possibly add more liquid if needed.
- Cashew Curry stores well in the freezer - keep in airtight containers for up to 3 months. Cook from frozen until hot.
- In the fridge I'll be good for 4-5 days, sealed in an airtight container.
Nutrition Information
Calories
618kcal
(31%)
Carbohydrates
29g
(10%)
Protein
15g
(30%)
Fat
54g
(83%)
Saturated Fat
27g
(135%)
Sodium
607mg
(25%)
Potassium
713mg
(20%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
215IU
(4%)
Vitamin C
55mg
(61%)
Calcium
83mg
(8%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 618
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 29g | 10% |
| Protein | 15g | 30% |
| Fat | 54g | 83% |
| Saturated Fat | 27g | 135% |
| Sodium | 607mg | 25% |
| Potassium | 713mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 55mg | 61% |
| Calcium | 83mg | 8% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.