Creamy Corn Cashew Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and saut茅 onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook until fragrant.
• STEP 3.Add cashew paste, turmeric powder, coriander powder, and red chili powder. Cook for a few minutes.
• STEP 4.Add corn kernels, salt, and water. Simmer until the corn is cooked and the curry thickens.
• STEP 5.Stir in coconut milk and cook for another 2-3 minutes.
• STEP 6.Garnish with fresh cilantro and serve hot with rice or naan bread.

Cooking Tips

• To make cashew paste, soak cashews in hot water for 15 minutes and blend until smooth.
• You can adjust the spice level by adding more or less red chili powder.
• For a creamier texture, you can blend a portion of the cooked corn and add it back to the curry.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the creamy corn cashew curry with steamed rice or naan bread for a complete meal.