Cashew Curry Recipe Vegetarian: Easy & Delicious Meal Ideas

Cashew curry is a rich, creamy, and flavorful dish that perfectly combines the buttery crunch of cashews with the aromatic spices of Indian cuisine. This vegetarian recipe is not only delicious but also packed with nutrients, making it an excellent choice for a wholesome meal.

Whether you’re a seasoned curry lover or a novice in the kitchen, this recipe is simple to follow and yields a restaurant-quality dish that will impress family and friends. The cashews add a delightful texture and depth to the curry, while the spices create a warming and comforting flavor profile that’s perfect for any time of year.

What’s great about this cashew curry is its versatility. You can serve it with steamed rice, flatbreads, or even quinoa for a gluten-free option.

Plus, it’s a fantastic way to incorporate plant-based protein into your diet without sacrificing taste or satisfaction. So, roll up your sleeves, and let’s dive into this wonderful vegetarian cashew curry recipe that will become a staple in your dinner rotation!

Why You’ll Love This Recipe

This cashew curry is a perfect blend of creamy, nutty, and spicy flavors that make every bite a delight. It’s:

• Vegetarian and vegan-friendly, using plant-based ingredients only.
• Rich in healthy fats and proteins thanks to the cashews.
• Quick and easy to prepare with simple ingredients you likely have at home.
• Customizable to suit your spice preference and dietary needs.
• Perfect for meal prep, as it reheats beautifully and tastes even better the next day.

Ingredients

• 1 cup raw cashews (soaked in warm water for 30 minutes)
• 2 tablespoons vegetable oil or coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium tomatoes, pureed or finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1 cup coconut milk
• 1 cup vegetable broth or water
• Salt to taste
• Fresh cilantro leaves for garnish
• Optional: 1 green chili, finely chopped for extra heat

Equipment

• Medium mixing bowl (for soaking cashews)
• Blender or food processor (to puree tomatoes and cashews)
• Large skillet or saucepan
• Wooden spoon or spatula
• Measuring spoons and cups
• Knife and cutting board

Instructions

1. Soak the cashews in warm water for at least 30 minutes to soften them. Drain and set aside.
2. Prepare the cashew paste: In a blender or food processor, combine the soaked cashews with 1/2 cup of water and blend until smooth and creamy. Set aside.
3. Heat the oil in a large skillet or saucepan over medium heat. Add the cumin and mustard seeds and let them splutter for about 30 seconds.
4. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir frequently to prevent burning.
5. Add the garlic, ginger, and green chili (if using). Cook for another 2 minutes until fragrant.
6. Mix in the pureed tomatoes and cook for 5-7 minutes until the oil begins to separate from the tomato mixture.
7. Add the turmeric, coriander, red chili powder, and salt. Stir well and cook the spices for 2 minutes to enhance their flavors.
8. Pour in the cashew paste and stir to combine with the tomato and spice mixture. Cook for 3-4 minutes, stirring continuously.
9. Add the coconut milk and vegetable broth to the pan. Mix well and bring to a gentle simmer.
10. Reduce the heat to low and let the curry simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
11. Sprinkle garam masala over the curry and stir to combine. Cook for another 2 minutes.
12. Adjust salt and spice levels to your liking. Garnish with freshly chopped cilantro leaves.
13. Serve hot with steamed basmati rice, naan, or your favorite flatbread.

Tips & Variations

Tip: Toast the cashews lightly before soaking for an even deeper nutty flavor.

Variation: Add mixed vegetables like peas, carrots, or bell peppers to make the curry heartier and more colorful.

Substitution: Use almond or cashew milk instead of coconut milk for a different creamy base.

Make it gluten-free: This curry is naturally gluten-free, just be sure to serve it with gluten-free sides like rice or gluten-free bread.

Nutrition Facts

Serving Suggestions

This creamy cashew curry pairs beautifully with a variety of sides. Traditional steamed basmati rice is an excellent choice, allowing the curry’s flavors to shine.

For a low-carb option, serve it alongside cauliflower rice or quinoa.

Warm, soft naan bread or roti are perfect for scooping up the curry, adding a delightful texture contrast. If you want to keep things light, a simple cucumber raita or a fresh green salad can balance the richness of the dish.

For more inspiration on vegetarian dishes, you might enjoy checking out our Lemon Ricotta Pasta With Arugula Recipe or try a vibrant Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

This vegetarian cashew curry recipe is a celebration of flavor, texture, and nutrition all in one bowl. It’s remarkably easy to prepare yet sophisticated enough to serve on special occasions or a cozy weeknight dinner.

The creamy cashew base combined with fragrant spices will have you coming back for seconds, and the versatility of this dish means you can customize it to suit any palate or dietary preference.

Whether you’re cooking for yourself or entertaining guests, this curry is sure to impress. Don’t forget to explore our other recipes like the Instant Pot Rabbit Recipe for meat lovers, or the refreshing Lemon Straws Recipe for a sweet treat after your meal.

Happy cooking!

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