Kaju Maluwa

🛒 Ingredients

• 250 grams of raw cashew nuts
• 100 grams of sweet peas
• 1 red or yellow onion (finely chopped)
• 3 cloves of garlic (finely chopped)
• 1 stalk lemongrass (bruise the white part)
• 1 pandan leaf
• 5-8 fresh curry leaves
• 2 tablespoons coconut oil or vegetable oil (for sauteing)
• 400ml liquid coconut milk
• 150 ml thick coconut milk (or coconut cream)
• 1 cinnamon stick (about 3cm)
• 3 cardamom pods (crushed)
• 1/2 teaspoon turmeric powder
• 1 teaspoon Sri Lankan curry powder
• 1/2 teaspoon chili powder (to taste spicy)
• Salt and mushroom stock powder to taste

👩‍🍳 Instructions

1. 1

   Soak cashews (key to tenderness); Soak raw cashews in warm water for at least 1 hour (or overnight in cold water) This will allow the beans to expand, soften, and absorb the curry sauce. After soaking, drain and set aside.

2. 2

   Sauté the aromatic spices; heat the coconut oil in a saucepan over medium heat. Add the chopped onion, garlic, curry leaves, lemongrass, pandan leaves, cardamom, and cinnamon. Saute for 3-4 minutes until the onions are wilted and give off a distinctive fragrant aroma.

3. 3

   Add the ground spices; reduce the heat, then add the ground turmeric, curry powder, and chili powder. Stir-fry quickly for 1 minute to allow the spices to cook through and avoid burning. (Make sure the heat is low to prevent the spices from burning.)

4. 4

   Cook the cashew nuts; add the drained cashew nuts to the pan. Stir well with the sautéed spices for 1-2 minutes until the nuts are coated with the spices.

5. 5

   Boil with thin coconut milk; pour the thin coconut milk into a saucepan until the cashews are submerged. Add salt and mushroom stock powder to taste. Cover the pan and let it simmer for 15 minutes until the cashews are very soft and the sauce starts to reduce.

6. 6

   Add the peas and thick coconut milk; remove the lid from the pan, add the sweet peas, and pour in the thick coconut milk. Stir gently and consistently to prevent the coconut milk from separating. Cook uncovered for 5 minutes until the curry sauce thickens and turns a beautiful golden brown.

7. 7

   Adjust the seasoning; taste the curry sauce, adjusting the saltiness and savoriness. Once the flavors are right and the sauce is thick enough for you, turn off the heat.

8. 8

   Serve; transfer the warm kaju mawula into a bowl. This creamy and savory cashew nut curry is ready to be enjoyed with warm rice or roti canai.