Cashew and Green Peas Curry
Dive into the rich, nutty flavors of this Cashew and Green Peas Curry, a comforting Indian-inspired dish that’s both hearty and wholesome. Tender cashews and sweet green peas are simmered in a velvety tomato and coconut milk gravy, infused with fragrant spices like cumin, coriander, and garam masala. With its perfect balance of creaminess and spice, this curry is a satisfying vegetarian option that’s ready in just 40 minutes. Serve it with steaming basmati rice or warm naan for a restaurant-quality meal at home. Ideal for weeknight dinners or special occasions, this recipe brings together simple pantry staples for a flavor-packed experience.
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Recipe Information
Ingredients
- 0.5 cup Raw cashews
- 1 cup Green peas (fresh or frozen)
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (pureed)
- 1 teaspoon Ginger-garlic paste
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 cup Coconut milk
- 2 tablespoons Cilantro (chopped for garnish)
- 1 teaspoon Salt
- 1 cup Water
Instructions
Soak the raw cashews in warm water for 10 minutes while preparing other ingredients.
In a large pan or skillet, heat the vegetable oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
Add the turmeric powder, red chili powder, and coriander powder. Mix well for 30 seconds to toast the spices.
Pour in the tomato puree and cook until the oil begins to separate from the mixture, about 5-7 minutes.
Add the soaked cashews (drained) and green peas to the pan. Stir to coat everything in the tomato-spice mixture.
Add water and bring the curry to a gentle simmer. Cover the pan and let it cook for 10 minutes, allowing the peas to soften and the cashews to absorb the flavors.
Stir in the coconut milk and garam masala. Simmer for another 2-3 minutes without boiling.
Season with salt and adjust to taste. Turn off the heat.
Garnish the curry with chopped cilantro and serve hot with steamed rice or Indian flatbreads like naan or roti.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 30.0 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1580 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
