Creamy Sri Lankan Cashew Curry Recipe

A rich, creamy and aromatic Sri Lankan cashew curry made with coconut milk, cashew nuts, curry leaves, pandan leaves and goraka.

If you love traditional Sri Lankan food, this Creamy Cashew Curry is a delicious dish to try at home. Tender cashew nuts are cooked in a fragrant Sri Lankan curry base and finished with creamy coconut milk for a rich, comforting texture.

This Sri Lankan cashew curry brings together the nutty flavour of Bakers Street Whole/Splits Cashew Nut Kernels, the creamy richness of BuyLankan Coconut Milk Powder, and the distinctive aroma of Sunrise Curry Leaves and Sunrise Pandan Leaves (Rampe). A small amount of Sunrise Goraka adds a subtle tanginess that balances the richness of the curry.

Why You’ll Love This Sri Lankan Cashew Curry

• Rich, creamy and full of authentic Sri Lankan flavours
• Made with cashew nuts and creamy coconut milk
• Aromatic curry leaves and pandan leaves add traditional flavour
• Goraka gives the curry a delicious natural tang
• Perfect with rice, string hoppers or roti
• Easy to prepare for a family meal or special occasion
• A wonderful vegetarian Sri Lankan curry option

Ingredients

Main Ingredients

• 250g Bakers Street Whole/Splits Cashew Nut Kernels
• 3 tablespoons BuyLankan Coconut Milk Powder
• 300ml warm water, for preparing coconut milk
• 1 medium onion, finely sliced
• 2–3 cloves garlic, finely chopped
• 1 small piece of ginger, finely chopped
• 2–3 Sunrise Curry Leaves
• 1–2 pieces Sunrise Pandan Leaves (Rampe)
• 1 small piece Sunrise Goraka
• 1–2 green chillies, sliced
• 1 teaspoon turmeric powder
• 1 teaspoon roasted curry powder
• ½ teaspoon chilli powder, optional
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 tablespoons cooking oil
• Salt to taste
• 150–200ml water, as required

How to Make Creamy Cashew Curry

1. Prepare the Cashew Nuts

Place the cashew nuts in a bowl and cover them with warm water. Allow them to soak for approximately 30 minutes. Drain the water before cooking.

Soaking the cashews helps soften them and gives the finished curry a pleasant, tender texture.

2. Prepare the Coconut Milk

Mix 3 tablespoons of BuyLankan Coconut Milk Powder with approximately 300ml of warm water. Stir well until the powder is completely dissolved and the coconut milk is smooth.

Set aside until needed.

3. Build the Sri Lankan Curry Base

Heat the oil in a suitable saucepan over medium heat. Add the mustard seeds and cumin seeds. Allow them to sizzle gently.

Next, add the sliced onion, garlic, ginger and green chillies. Cook until the onion becomes soft and lightly golden.

Add the Sunrise Curry Leaves and Sunrise Pandan Leaves (Rampe). Stir for another minute to release their wonderful aroma.

4. Add the Spices and Goraka

Add turmeric powder, roasted curry powder, chilli powder and salt. Stir everything together for about 30 seconds.

Add the Sunrise Goraka and stir into the curry base. Goraka provides a gentle sour note that helps balance the creamy coconut flavour.

5. Cook the Cashews

Add the soaked and drained cashew nuts to the saucepan. Stir well so that the cashews are coated with the aromatic spice mixture.

Add around 150–200ml of water. Cover the pan and simmer gently for approximately 10–15 minutes, or until the cashews become tender.

6. Add the Coconut Milk

Pour in the prepared BuyLankan Coconut Milk. Stir gently and reduce the heat.

Allow the curry to simmer for another 5–8 minutes. Avoid boiling the coconut milk too aggressively, as gentle cooking helps maintain the smooth and creamy consistency.

Taste and adjust the salt or spices according to your preference.

7. Serve

Remove the curry from the heat and allow it to rest for a few minutes. Remove the pandan leaves and goraka before serving if preferred.

Serve your creamy cashew curry hot with freshly cooked Sri Lankan rice, string hoppers, roti or bread.

Serving Suggestions

Creamy Sri Lankan Cashew Curry works beautifully as part of a traditional Sri Lankan rice and curry meal.

Serve it alongside:

• Steamed white or red rice
• Sri Lankan string hoppers
• Roti or paratha
• Dhal curry
• Coconut sambol
• Sri Lankan vegetable curries

The creamy cashew curry is particularly delicious when served with rice and several contrasting Sri Lankan side dishes.

Recipe Tips

Soak the cashews: Soaking helps the cashews become softer and more enjoyable in the finished curry.

Use gentle heat: Once the coconut milk is added, cook the curry gently rather than boiling it rapidly.

Balance the flavours: The creamy coconut milk, aromatic curry leaves and pandan, and tangy goraka should complement each other. Adjust the seasoning gradually.

Make it ahead: The flavours can develop further after resting, making this curry a convenient choice for preparing ahead of a meal.

Why These Ingredients Work So Well

The combination of cashew nuts and coconut milk creates the signature creamy texture of this curry. Curry leaves provide a distinctive Sri Lankan aroma, while pandan leaves add a subtle sweet fragrance.

Goraka is another important ingredient because its natural sourness cuts through the richness of the coconut milk. Together, these ingredients create a balanced curry that is creamy, aromatic, nutty and gently tangy.

Buy Sri Lankan Ingredients in the UK

You can find the key ingredients for this Sri Lankan Creamy Cashew Curry at BuyLankan. From Bakers Street Cashew Nut Kernels and BuyLankan Coconut Milk Powder to Sunrise Curry Leaves, Pandan Leaves and Goraka, BuyLankan makes it easier to prepare authentic Sri Lankan recipes in the UK.

Explore more Sri Lankan recipes and discover authentic ingredients available through BuyLankan.

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