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Sri Lankan Cashew Curry

Cooking Method ,
Courses ,
Difficulty Beginner
Prep Time: 10 min Cook Time: 25 min Total Time: 35 mins
Servings 3

Easiest Sri Lankan cashew curry recipe ever! Cashews become melt in your mouth soft and the curry is thick and creamy and the perfect addition to Sri Lankan festive table.

  • 1 cup unroasted dried cashews
  • 1 large garlic clove minced
  • 1/4 cup finely chopped onions
  • 1 small green chili sliced
  • 1 sprig of curry leaves (remove the stem and break the leaves)
  • 1 small pandan leaf broken into pieces
  • 1 piece (3 inch) of cinnamon stick (preferably true Ceylon cinnamon)
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric powder
  • salt to your taste
  • 1 cup canned coconut milk
  1. Put cashews into a bowl and add enough water to fully submerge the cashews. Cover and let the cashews soak overnight*.

  2. Add cashews to a small (2.5L - 3L) pressure cooker*. Add 1 1/4 cup of water from the soaking liquid. Add garlic, onion, green chili, curry powder, turmeric powder, curry leaves, pandan leaves, cinnamon, and salt. 

  3. Cover the pressure cooker lid, and cook on medium heat until you hear 5 whistles (got an instant pot? refer to notes below). Turn off the heat and let the pressure release naturally.

  4. Add coconut milk, stir and simmer the curry on low heat until you get the desired thickness of the gravy and the cashews are buttery soft. 

  5. By any chance, if your cashews are not soft enough, add some water, mix and simmer for another few minutes. Taste salt and adjust if needed. Serve warm

  • If you don't have time to soak cashews overnight,  soak them for at least two hours and cook the cashews longer with a little bit more liquid added (6 whistles in the traditional pressure cooker)
  • If what you have is a big pressure cooker, you need to add more liquid to build up the pressure. 
  • Instant pot mini is ideal for the amount I've given. If you have a large instant pot (6qt), you need to add more liquid to build the pressure or double the recipe. Cook 30 mins on high pressure and let the pressure release naturally.
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