Cashew Curry
Creamy, vibrant, and packed with flavor, this Cashew Curry is a rich, plant-based dish that’s perfect for weeknight dinners or special occasions. Made with a luscious blend of coconut milk, pureed tomatoes, and fragrant spices like garam masala, turmeric, and cumin, this curry highlights tender, nutty raw cashews that have been soaked to perfection. The dish is elevated with a subtle hint of ginger, garlic, and optional cayenne pepper for a customizable kick. Prepared in under 40 minutes, this hearty vegan curry pairs beautifully with steamed rice or warm flatbreads, making it a wholesome and satisfying meal for four. Garnished with freshly chopped cilantro, this easy cashew curry recipe offers a comforting balance of creamy textures and bold flavors, all while being gluten-free and dairy-free!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 large Tomato, pureed
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Cayenne pepper (optional)
- 0.5 cup Water
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
Instructions
Place the raw cashews in a bowl and cover them with hot water. Let them soak for 20 minutes, then drain and set aside.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the finely chopped onion to the pan and sauté until golden and translucent, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the pureed tomato, turmeric powder, ground cumin, ground coriander, garam masala, and cayenne pepper (if using). Cook the mixture for 5 minutes, stirring occasionally, until the spices are well blended and aromatic.
Add the soaked and drained cashews to the pan and mix well with the spice mixture.
Pour in the coconut milk and 0.5 cup of water. Stir thoroughly and bring the curry to a gentle simmer.
Season the curry with salt and sugar. Stir and let it simmer for 8-10 minutes to allow the flavors to meld and for the sauce to thicken slightly.
Taste and adjust the seasoning as needed, adding more salt or cayenne pepper if desired.
Garnish the curry with freshly chopped cilantro and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 35.1 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1738 mg | 37% | |
*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.
