How To Make Cashew Curry Sri Lankan Style

To make cashew curry Sri Lankan style, you simmer raw cashews in a coconut milk gravy with curry leaves, cinnamon, and roasted curry powder until rich and creamy.
 
It’s a beloved vegetarian dish often served with rice, roti, or string hoppers.
 
If you’ve been wondering how to make cashew curry Sri Lankan style at home, you’re in the right place because this dish is easier than it looks and incredibly forgiving.
 
In this post, we’ll walk through why this Sri Lankan cashew curry works so well, the ingredients that give it its signature taste, how to make cashew curry Sri Lankan style step by step, and the little tricks that make all the difference.
 
Let’s get into it.
 

Why Cashew Curry Sri Lankan Style Is So Special

A Sri Lankan cashew curry is special because of its creamy coconut base, aromatic spices, and the way raw cashews soak up all that flavor.
 
Here’s why this dish deserves a spot in your rotation:
 

1. Raw Cashews Create the Perfect Texture

When you make cashew curry Sri Lankan style, you start with raw, unsalted cashews rather than roasted ones.
 
Raw cashews soften beautifully in the coconut milk and turn plump and buttery without falling apart.
 
That’s the texture that makes this Sri Lankan cashew curry so satisfying.
 

2. Coconut Milk Is the Soul of the Dish

Sri Lankan cashew curry gets its richness from thick coconut milk, which is why the gravy tastes velvety rather than heavy.
 
Many home cooks use both thick and thin coconut milk to build layers of creaminess.
 
It’s the reason authentic cashew curry Sri Lankan style never feels greasy.
 

3. Roasted Curry Powder Brings the Signature Flavor

Roasted Sri Lankan curry powder is darker, smokier, and more aromatic than regular curry powder.
 
This one ingredient is what separates a real Sri Lankan cashew curry from any other cashew dish.
 
Along with curry leaves, pandan leaves, cinnamon, and a little chili, it gives the curry its unmistakable island flavor.
 

Ingredients for Cashew Curry Sri Lankan Style

Before you make cashew curry Sri Lankan style, gather these simple ingredients:
 

1. The Cashews and Base

You’ll need about 2 cups of raw cashews, soaked in warm water for 30 minutes so they cook evenly.
 
For the base, you’ll use one large onion, garlic, ginger, green chilies, and a few fresh curry leaves.
 

2. The Spices and Coconut Milk

Have roasted curry powder, turmeric, cinnamon, mustard seeds, and a pinch of chili powder ready.
 
For the gravy, use one can of thick coconut milk plus a cup of thin coconut milk or water.
 

3. Optional Add-Ins

Some families add a handful of green peas, a chopped tomato, or even a spoon of tamarind for tang.
 
These are optional, but they show how flexible a Sri Lankan cashew curry can be.
 

How to Make Cashew Curry Sri Lankan Style Step by Step

Here’s how to make cashew curry Sri Lankan style at home, from pan to table:
 

1. Sauté the Aromatics

Heat oil in a pot and add mustard seeds until they pop.
 
Then toss in the onion, garlic, ginger, green chilies, curry leaves, and cinnamon, and sauté until golden and fragrant.
 

2. Add the Spices

Lower the heat and stir in the roasted curry powder, turmeric, and chili powder for about 30 seconds.
 
This blooms the spices and builds the deep flavor that defines cashew curry Sri Lankan style.
 

3. Simmer the Cashews

Add the drained cashews along with the thin coconut milk and a good pinch of salt.
 
Simmer gently for 15 to 20 minutes until the cashews are tender and the liquid reduces slightly.
 

4. Finish with Thick Coconut Milk

Pour in the thick coconut milk and simmer on low for another 5 to 8 minutes without letting it boil hard.
 
Boiling can split the coconut milk, so keep it gentle to preserve that smooth cashew curry Sri Lankan style gravy.
 

5. Taste and Adjust

Check the seasoning, squeeze in a little lime if you like, and serve hot with rice, roti, or string hoppers.
 
That’s genuinely how to make cashew curry Sri Lankan style without any fuss.
 

Tips for the Best Sri Lankan Cashew Curry

A few small tweaks take your Sri Lankan cashew curry from good to unforgettable:
 

1. Soak the Cashews First

Soaking raw cashews helps them cook evenly and keeps them creamy instead of chewy.
 
Skip this step and your cashew curry Sri Lankan style may end up with unevenly cooked nuts.
 

2. Keep the Heat Low

Simmer, don’t boil, once the thick coconut milk goes in.
 
Gentle heat is the secret to a silky cashew curry Sri Lankan style every single time.
 

3. Rest It Before Serving

Let the curry sit for 10 minutes off the heat so the flavors settle.
 
You’ll notice the difference in every spoonful of your homemade cashew curry Sri Lankan style.
 

So, How Do You Make Cashew Curry Sri Lankan Style?

To make cashew curry Sri Lankan style, you simmer raw cashews in a creamy coconut milk gravy with roasted curry powder, curry leaves, and warm spices until rich and tender.
 
The dish works because raw cashews turn buttery, coconut milk brings the richness, and roasted curry powder delivers that signature Sri Lankan flavor.
 
Follow the steps above, keep the heat gentle, and let the curry rest before serving.
 
With a little practice, making cashew curry Sri Lankan style at home will become second nature, and this creamy, aromatic dish will earn a regular spot on your table.