I was introduced to this curry in the far south of India in a wonderful Keralan city of Tiruchirappalli. Being so far south, this dish is a popular vegan curry and shares heritage with Sri Lanka. Cashew curry or Kaju Maluwa (Kadju Maluwa) was revaluation! It's a surprisingly flavourful and filling vegan curry with an amazing, creamy sauce.
Given its geographic heritage, as you'd expect coconut plays a huge part in the diet of Sri Lanka and South India, and it's used to great effect in this cashew nut curry.
What is Kaju Curry?
Kaju or Kadju is the local word for Cashew. With many of Indians and Sri Lankans being vegan or vegetarian, every conceivable vegetable, grain, pulse and nut has been put to work in creating amazing combinations of flavour, fragrance and texture. This is key to the success of their healthy, fulfilling diet.
Cashew nuts are the seed of the Cajew apple fruit grown abundantly in South Asia. They have a soft, creamy texture and are perfect eaten raw, roasted or used within dishes as garnishes or ground into pastes to lend creaminess and flavour.
Cashew curry uses the whole nut to create a meaty texture with a nutty flavour. The cashew curry sauce is mild and fragrant from the coconut milk. It's a hearty, healthy curry that pairs perfectly with Indian breads or rice. It's a great curry to eat on its own or as part of a larger feast.