Sri Lankan Cashew Curry in a clay pot with cashews and parsley scattered around

Sri Lankan Cashew Curry


Have you ever been to Sri Lanka? It is an absolutely magical place ✨. From food to culture, to nature, to wild animals – there is something there for everyone. I fell in love with this island for several reasons but of course also because of the food. And today, I wanted to bring a small piece of that to the blog with this Sri Lankan Cashew Curry 🥰️.

Sri Lankan Cashew Curry in a clay pot with cashews and parsley scattered around

I don’t know why but curries are the epitome of comfort food for me. Perhaps because they kind of are? They are super versatile and can be made with meat, vegetarian (vegan), or with fish. That obviously makes curries super versatile. In addition, they are quickly prepared. You can usually add all the veggies and coconut milk and have a delicious meal in between 20 – 30 minutes max.

Sri Lankan Cashew Curry in a clay pot with a spoon stuck into it

Now, what is the key to a good curry? When I studied in London, I had the privilege of learning from the best. The key is to gently fry off the onions, garlic, and ginger and then add the spices. They need to become fragrant and almost roast a little before the rest of the ingredients follow. The quality of spices also plays a major role here. Look out for spices that are bright in color and smell intense. Perhaps you may even find them at a local ethnic market or spice merchant.

Sri Lankan Cashew Curry in a cal pot photographed up close

Why is this Sri Lankan Cashew Curry good for you?


If you have been with me for a while, you know that cashews are my go to in order to create creamy, dairy-free alternatives. Cashew trees are native to Brazil, but grow in most tropical, warm climates nowadays. Cashews are the seed from said cashew tree. They sit on top of the cashew, a tropical fruit which is almost bitter as it is so full of vitamin C. Even though cashews are often-times compared and used synonymously with tree nuts, really, they are a seed. Cashews contain quite a bit of protein, as well as copper, magnesium, manganese, iron, selenium, and thiamine – to name a few. They also contain unsaturated fats, which have been linked to a decreased risk of heart disease.

Sri Lankan Cashew Curry on a spoon being in focus

Copper is an essential mineral for our bodies. Together with iron it enables our bodies to form red blood cells. It also maintains healthy bones, blood vessels, nerves, and supports the immune system. Enough copper in the diet may help to prevent cardiovascular diseases. Cashews are also a great source of antioxidants. They contain carotenoids and polyphenols, which have been associated with their anti-inflammatory benefits, as well as reduction in oxidative cell damage. Cashew’s high magnesium content is, again, super beneficial to these positive contributors against heart disease, as it helps with supporting nerve signalling, as well as muscle contractions. Not too bad for a small mighty nut!

Sri Lankan Cashew Curry with rice on a plate in focus

How can I adjust this Sri Lankan Cashew Curry to my Dietary Requirements?

This recipe is gluten-free, vegetarian, vegan, and paleo. If you are serving it with rice, you may have to swap in paleo-friendly rice (e.g. cauliflower or butternut squash rice) as grains are prohibited on a paleo diet. Due to the cashews used, this recipe is unfortunately not nut-free.

Sri Lankan Cashew Curry with rice on a plate photographed up close

Other Comfort Food Recipes on the Blog

So much comfort on the blog for you!! I love healthy comfort food, especially in the winter time when there is nothing better than curling up with something hot and delicious on the sofa in order to watch a movie 😉:

Sri Lankan Cashew Curry oin a spoon photographed from a side angle

And that is it for this week 🤗. I hope you enjoyed this excursion to Sri Lanka and the gorgeous flavors that are coming with it. P.S. I am aware that this recipe contains a lot less veggies than my usual main meals – you could easily add peas to this (simply add them to the last 7 minutes of cooking) or serve with a side salad. As always, I love hearing from you – so please let me know how you are liking the recipe, by either commenting and/or rating the recipe. Happy Curry-making 🥰.

Sri Lankan Cashew Curry

Recipe by Ann Robejsek
5.0 from 2 votes
Course: MainCuisine: Sri LankanDifficulty: Easy


Prep time


Cooking time


Soaking Time

6 – 8


Delicious, easy, and so comforting! This Sri Lankan Cashew Curry ticks all the boxes of quick yet nutritious comfort food! Enjoy!


  • 2 cups (300 gr.) of cashews

  • 1 medium white onion

  • 3 garlic cloves

  • 1 large knob of ginger

  • 1 tbsp coconut oil

  • 3 tsp Sri Lankan curry powder – see notes*

  • 1 tsp turmeric

  • 1 tsp salt

  • 1/2 tsp cayenne

  • 1 can coconut milk (400 ml.)

  • 2 curry leaves (optional)

How to

  • Start by soaking the cashews in water for either 6 – 8 hours in advance, or reduce the soaking time to 2 hours by soaking it in boiling water (simply bring water to a boil and cover the cashews in it)
  • Peel the onion and finely dice. Peel the garlic and finely cut, or use a garlic press. Wash the ginger and also either finely cut or use a grater
  • Heat a large skillet or wok (personally, I like to use a wok) with the coconut oil to medium heat. Add the onions and fry for ca. 2 minutes. Add the garlic and ginger and continue to fry for another ca. 5 minutes, until everything is translucent and fragrant
  • Add the spices – Sri Lankan curry powder, turmeric, salt, and cayenne. Slowly stir through the onion, garlic, and ginger mix and cook for about 1 minute or so until the spices become super fragrant (you will smell the difference). Be sure to stir constantly though, so that they do not burn
  • Drain the cashews and quickly run under cold water. Add to the pan and, again, mix every through. Lastly, add the coconut milk and the curry leaves (they are optional but greatly enhance the flavor – I have also made it without it though and it is equally delicious) and continue to simmer for ca. 15 minutes or so. The curry should be warmed through and the cashews will be soft but still have a bit of bite to them. Serve immediately over white rice and ENJOY!!


  • * if you do not have Sri Lankan curry powder, regular curry powder will do

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