Cashew Curry Recipe

Cashew curry is a rich and creamy Indian dish made with cashew nuts, onions, tomatoes, and a blend of aromatic spices. It is a vegetarian curry that is full of flavor and texture. The cashews provide a creamy and nutty base, while the spices add warmth and depth. This curry can be enjoyed with rice or naan bread for a satisfying meal. It is also a great option for those following a plant-based diet or looking to incorporate more vegetarian dishes into their repertoire.

4.6
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Vegdiet
28minstotal
28m.total
Cashew Curry
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Ingredients for Cashew Curry Recipe

  • 1/4 cup Cashew Nuts
  • 1/2 Onions, Chopped
  • 1/2 Tomatoes, Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as required Fresh Cilantro For Garnish

Directions: 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.
Nutrition
value
313
calories per serving
27 g Fat8 g Protein11 g Carbs4 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    8g
  • Carbs
    11g
  • Fiber
    4g

MacroNutrients

  • Carbs
    11g
  • Protein
    8g
  • Fiber
    4g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    19mg
  • Iron
    3mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    124mg
  • Manganese
    < 1mg
  • Phosphorus
    202mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp