Kaju Maluwa — Sri Lankan Cashew & Pea Curry

⏱ 45 min · Serves 4

Soaked cashews turn plump and creamy in a golden coconut milk gravy scented with pandan, curry leaves and roasted spice. Sweet peas add pops of freshness. It's the dish that shows up at every Sri Lankan celebration table — and it's ready in well under an hour.

Per serving: 617 kcal · 17.5g protein · 31.0g carbs · 49.0g fat

Ingredients

• 250g raw cashew nuts
• 2 tbsp coconut oil
• 1 large onion, finely sliced
• 4 garlic cloves, finely chopped
• 2.5cm piece ginger, grated
• 1 sprig fresh curry leaves (about 15 leaves)
• 1 x 10cm piece pandan leaf (rampe), optional
• 1 cinnamon stick
• 2 green chillies, split lengthways
• 1 tsp ground turmeric
• 2 tsp unroasted Sri Lankan curry powder (or mild curry powder)
• 1 tsp roasted curry powder (optional, for depth)
• 1/2 tsp fenugreek seeds
• 400ml tin full-fat coconut milk
• 200ml water
• 200g frozen peas
• 1 tsp salt, plus more to taste
• 1 tbsp lime juice
• Handful coriander leaves, to serve

Method

1. Cover the cashews with plenty of boiling water and leave to soak for 20-30 minutes, then drain. They should be softened but still firm.
2. Heat the coconut oil in a wide pan over medium heat. Add the onion with the curry leaves, pandan, cinnamon and fenugreek seeds. Fry gently for 8 minutes until the onion is soft and golden at the edges.
3. Stir in the garlic, ginger and green chillies and cook for 2 minutes until fragrant.
4. Add the turmeric and both curry powders and stir for 30 seconds — just until the spices smell toasty, no longer.
5. Tip in the drained cashews, the water and half the coconut milk with 1 tsp salt. Bring to a gentle simmer, cover and cook for 15 minutes, stirring now and then, until the cashews are tender and creamy inside.
6. Add the peas and the remaining coconut milk. Simmer uncovered for 4-5 minutes until the peas are bright and the gravy has thickened to coat a spoon. Do not boil hard or the coconut milk will split.
7. Turn off the heat, stir in the lime juice and taste for salt. Rest 5 minutes, scatter with coriander and serve with rice or roti.