Cashew Curry Recipe

Cooking Directions

• STEP 1.Soak the cashew nuts in warm water for 30 minutes. Drain and set aside.
• STEP 2.In a pan, heat oil and add chopped onions. Sauté until golden brown.
• STEP 3.Add chopped tomatoes, ginger-garlic paste, and spices to the pan. Cook until the tomatoes are soft and the spices are fragrant.
• STEP 4.Add the soaked cashew nuts to the pan and cook for a few minutes.
• STEP 5.Using a blender or immersion blender, puree the mixture until smooth and creamy.
• STEP 6.Return the mixture to the pan and simmer for a few minutes. Add water or coconut milk to adjust the consistency.
• STEP 7.Season with salt and garnish with fresh cilantro before serving.

Cooking Tips

• For a spicier curry, add a chopped green chili or red chili powder.
• You can add vegetables like peas, bell peppers, or mushrooms to the curry for added texture and flavor.
• Leftover curry can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

• Serve the cashew curry with steamed rice or naan bread for a complete meal.
• Garnish with fresh cilantro and a squeeze of lemon juice for added freshness.
• To make the curry ahead of time, prepare and puree the curry, then store it in an airtight container in the refrigerator. Reheat before serving.