Best 20 Cashew Curry Recipes

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Welcome to a culinary journey that is bound to tantalize your taste buds and ignite your passion for cooking. Our cashew curry is a symphony of flavors, a harmonious blend of creamy richness, aromatic spices, and a symphony of textures. Savor the delicate crunch of cashews, the umami of mushrooms, and the sweetness of carrots, all enveloped in a luscious cashew cream sauce. This delightful dish, brimming with plant-based goodness, promises a feast for both the body and soul. Whether you're a seasoned vegan or a curious carnivore seeking a meatless marvel, this cashew curry is an invitation to culinary adventure. Immerse yourself in the aromatic allure of cumin, coriander, and turmeric, as they dance upon your palate. Discover a world of taste and nourishment, with our comprehensive guide to creating this cashew curry masterpiece. From selecting the finest ingredients to mastering the art of simmering the sauce, we'll guide you through each step, ensuring a culinary triumph. Ready your taste buds for a delightful voyage; our cashew curry awaits!

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CASHEW CHICKEN CURRY



Creamy Cashew Chicken Curry image

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

Steps:

  • Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
  • Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
  • Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
  • Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
  • Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
  • Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY



Cauliflower, Cashew, Pea and Coconut Curry image

While this curry from Meera Sodha's cookbook "Made in India" is rooted in tradition and complexly flavored, it's also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you're likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.

Provided by Jennifer Steinhauer

Categories     dinner, weeknight, curries, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 (1-inch) piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 green chile, roughly chopped (seeded if you prefer less heat)
Kosher salt
4 tablespoons canola oil
2 large onions, finely chopped
1 tablespoon tomato paste
1 1/2 teaspoons ground coriander
1 1/4 teaspoons ground cumin
1/2 teaspoon chile powder
1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
1 (14-ounce) can unsweetened coconut milk
4 ounces unsalted cashews (about 3/4 cup)
1/2 cup frozen peas
1/2 teaspoon garam masala
1 small bunch cilantro, leaves chopped, for serving
1 lemon wedge, for serving
Cooked basmati rice, for serving

Steps:

  • Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
  • In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
  • Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
  • Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
  • Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 23 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 923 milligrams, Sugar 9 grams, TransFat 0 grams

CASHEW-CURRY CHICKEN SALAD



Cashew-Curry Chicken Salad image

My husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This greek yogurt chicken salad has become one of our favorites to take on trips to the beach. -Janine Cooper-Moren, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

2/3 cup honey Greek yogurt
4 teaspoons lemon juice
4 teaspoons honey
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon ground ginger
3 cups cubed cooked chicken breast
4 celery ribs, chopped
2 medium carrots, chopped
2/3 cup golden raisins
1/2 cup chopped cashews

Steps:

  • In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,

Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 267mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

ROASTED ASPARAGUS WITH CASHEW-CURRY MAYONNAISE



Roasted Asparagus with Cashew-Curry Mayonnaise image

Try doubling or tripling the recipe as hors d'oeuvres for a cocktail party. The asparagus can be roasted ahead of time and refrigerated. Serve at room temperature.

Provided by Sandra Lee

Categories     side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons extra-virgin olive oil
1 pound asparagus spears, trimmed
Salt and pepper
2 tablespoons cashews (recommended: Planters) plus roughly chopped cashews, for garnish
1/2 cup light mayonnaise (recommended: Best Foods)
1 teaspoon curry powder (recommended: McCormick's)
1/2 teaspoon lemon juice (recommended: ReaLemon)
Pinch salt

Steps:

  • Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.
  • On baking sheet, drizzle oil over trimmed asparagus. Season with salt and pepper, to taste. Toss together to evenly distribute oil and seasoning. Roast in oven for 8 to 10 minutes depending on the size of the asparagus. While asparagus is roasting, prepare mayonnaise.
  • Process 2 tablespoons of cashews in a blender until finely ground. In a small bowl, stir to combine ground cashews, mayonnaise, curry powder, lemon juice, and salt. Set aside.
  • To serve, divide asparagus among 4 plates and top with a dollop of mayonnaise mixture. Garnish with a few chopped cashews.

SRI LANKAN CASHEW CURRY



Sri Lankan Cashew Curry image

This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.

Provided by Lauren Joseph

Categories     Cashew     Onion     Garlic     Ginger     Curry     Paprika     Lime     Sri Lanka     Dinner     Vegan     Vegetarian     Coconut

Yield 4 Servings

Number Of Ingredients 11

2 cups raw cashews, soaked in water overnight
1 Tbsp. virgin coconut oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 2" piece ginger, peeled, finely chopped
2 tsp. homemade or store-bought unroasted Sri Lankan curry powder
½ tsp. ground turmeric
½ tsp. paprika
1¼ tsp. kosher salt, plus more
1¼ cups unsweetened coconut milk
Lime wedges (for serving)

Steps:

  • Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
  • Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
  • Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
  • Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.

CASHEW CHICKEN CURRY



Cashew Chicken Curry image

Make and share this Cashew Chicken Curry recipe from Food.com.

Provided by evelynathens

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
3 1/2-4 lbs chicken, cut into 10 serving pieces
1 (14 1/2 ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews, roasted (1/4 lb)
3/4 cup plain yogurt
cooked basmati rice or jasmine rice
chopped fresh cilantro

Steps:

  • Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
  • Just before serving: pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
  • Note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered; reheat over low heat before stirring in yogurt and ground cashews.

CARROT CASHEW CURRY SOUP



Carrot Cashew Curry Soup image

Make and share this Carrot Cashew Curry Soup recipe from Food.com.

Provided by elizabethdeprez

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 large carrots, peeled and chopped
1/2 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1/3 cup roasted cashews
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon fenugreek seeds
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon allspice
4 cups chicken stock or 4 cups vegetable stock

Steps:

  • Add all ingredients to saucepan and boil for 20 minutes. Then puree soup in blender. Serve.

CASHEW CHERRY CURRY CHICKEN SALAD



Cashew Cherry Curry Chicken Salad image

I'm a southern cook so I season to taste. When I don't have an exact measurement, don't worry, just add spices a little at a time so your palate will tell you what tastes yummy! You can make a sandwich or put it over a bed of lettuce. My favorite is on a croissant. Just try it...you'll love it!

Provided by Kathy Harwood

Categories     Chicken Salads

Time 1h5m

Number Of Ingredients 8

3 large chicken breasts (with ribs)
1/3 c red onion, diced
1 stalk celery, chopped
1/2-3/4 c dried cherries, chopped
1/2-3/4 c unsalted cashew pieces
enough mayonnaise to bind chicken
2-3 pinch sri lankan curry
salt and white pepper to taste

Steps:

  • 1. Boil 3 large chicken breasts for 35-45 minutes. Cool and remove skin. Pull chicken off of bone and tear into bite-size pieces.
  • 2. In a large bowl add the chicken pieces, diced red onion, chopped celery, dried cherries and cashew pieces.
  • 3. Add enough mayonnaise to bind the ingredients together without making it goopy. I start with 1/2 cup and then add a little more at a time so I don't overdo it.
  • 4. Add the curry. You may want to add it in slowly so you can taste test the strength of the curry. I add 2-3 pinches, mix, then more if I want it stronger. (I use the Sri Lankan curry blend which contains coriander, cumin, fennel, fenugreek, cloves and other spices. You can get it at www.spice-appeal.com if you're interested or use your own type of curry.)
  • 5. Add salt and white pepper to taste. I use white pepper because I love it but you can use black if you prefer.

CHICKEN AND CASHEW NUT CURRY



Chicken and Cashew Nut Curry image

This recipe comes from Forever Summer by Nigella Lawson. Serve with a bowlful of basmati rice and some flat bread. I also think you could make most of this ahead, if you do not stir the cashews in until you reheat the chicken curry mixture. I have decreased the water a bit from the original and still wonder if it is has too much liquid.

Provided by WiGal

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

3 tablespoons peanut oil
2 small onions, finely chopped
salt
3/4 inch piece fresh ginger, minced
1 garlic clove, minced
2 small green chilies, seeded and finely chopped
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1 2/3 cups unsweetened coconut milk
1 cup boiling water
1 chicken bouillon cube, dissolved in the above boiling water
4 cardamom pods, bruised
35 ounces boneless skinless chicken thighs, cut into bit-sized pieces
7 ounces green beans, trimmed and cut into 1-inch lengths
1/2 cup cashew nuts, heaping
3 tablespoons sour cream
1/4 cup cilantro, chopped

Steps:

  • Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so.
  • Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk) and chicken pieces.
  • Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
  • Check the seasoning and add the beans, cooking for another 5 minutes or so.
  • While you're waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro.
  • Ladle into bowls, sprinkling with more of the cilantro as you go.

Nutrition Facts : Calories 490.6, Fat 33.5, SaturatedFat 16.5, Cholesterol 141.5, Sodium 394.9, Carbohydrate 12.4, Fiber 2.1, Sugar 3.8, Protein 37.3

CASHEW-CURRY SPINACH SALAD



Cashew-Curry Spinach Salad image

Fabulous salad for a fall dinner with friends or a holiday dinner. The cashew flavoring really adds to the salad and you can make the cashews just for snacking as well. My roommate suggested this salad to me and it is just tasty!

Provided by Wende Wubbena Carlisle

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 58m

Yield 6

Number Of Ingredients 19

½ cup vegetable oil
3 tablespoons red wine vinegar
3 tablespoons Dijon mustard
3 tablespoons sesame seeds
2 tablespoons honey
1 teaspoon chopped garlic
½ pound bacon
12 cups spinach leaves
6 cups coarsely chopped frisee (French curly endive)
3 small pears, thinly sliced
⅔ red onion, thinly sliced
6 grapes, halved
¾ cup raw cashews
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon curry powder
1 teaspoon dried rosemary
½ teaspoon salt
⅛ teaspoon cayenne pepper

Steps:

  • Whisk vegetable oil, red wine vinegar, Dijon mustard, sesame seeds, honey, and garlic together in a bowl to make dressing.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
  • Layer bacon crumbles, spinach leaves, frisee, pears, red onion, and grapes on individual serving plates.
  • Preheat oven to 400 degrees F (200 degrees C). Spread cashews on a baking sheet.
  • Melt butter in a saucepan over low heat. Stir in brown sugar, curry powder, rosemary, salt, and cayenne pepper until smooth.
  • Toast cashews in the preheated oven until lightly browned, 8 to 10 minutes. Add to the saucepan with the butter mixture; stir until coated. Let cool, about 10 minutes.
  • Sprinkle cashews over salad plates. Drizzle dressing on top.

Nutrition Facts : Calories 480.6 calories, Carbohydrate 33.9 g, Cholesterol 18.7 mg, Fat 35.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 7 g, Sodium 745.5 mg, Sugar 17.5 g

CHICKEN AND CASHEW NUT CURRY



CHICKEN AND CASHEW NUT CURRY image

Categories     Chicken

Yield 6 people

Number Of Ingredients 16

3 TBS groundnut oil
2 small onions, finely chopped
2cm fresh ginger minced
1 garlic clove minced
2 small green chilies, deseeded and finely chopped
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
400ml/13.5oz coconut milk
2 cups chicken broth
4 cardamon pods, bruised
1kg/2 pounds deboned and skinned chicken thighs, cut into bite-sized pieces
200g/.4 pounds fine green beans, halved
125g/.3 pounds cashew nuts
3 TBS sour cream
bunch of fresh coriander, chopped

Steps:

  • Heat the oil in wide saucepan and add onions, sprinkled with a little salt, cook until softened. Add ginger, garlic, chilies, turmeric, cumin and coriander, stir for 1 minutes. Add coconut milk and stock to onion spice paste, stir well and then mix in cardamon and chicken pieces. Bring to boil, reduce heat and simmer for about 10 minutes. Check seasoning and add beans, cook for 5 minutes more. While you wait, toast cashew nuts. Just before you remove from the heat, add the nuts, sour cream and half of the coriander. Serve over rice topped with remaining coriander.

PUMPKIN-CURRY CHICKEN OVER CASHEW RICE



Pumpkin-Curry Chicken over Cashew Rice image

This is truly a dish that combines international flavors with homespun comfort. The sweet curry aroma alone will warm hearts on gray-sky days. For more veggie goodness, add roasted cauliflower. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 13

2 cups uncooked jasmine rice
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
4 teaspoons curry powder, divided
1/4 teaspoon pepper
2 tablespoons olive oil
1 garlic clove, minced
1 cup canned pumpkin
1/2 cup chicken broth
1/2 cup raisins
1/4 cup apple butter
1/2 teaspoon Chinese five-spice powder
1/3 cup chopped cashews, toasted
Minced fresh parsley

Steps:

  • Cook rice according to package directions., Meanwhile, sprinkle chicken with 1 teaspoon curry powder and pepper. In a large skillet, saute chicken in oil for 5-6 minutes or until no longer pink. Add garlic; cook 1 minute longer., Stir in the pumpkin, broth, raisins, apple butter, five-spice powder and remaining curry powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes to allow flavors to blend., Stir cashews into cooked rice and serve with chicken mixture. Sprinkle with parsley.

Nutrition Facts : Calories 609 calories, Fat 14g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 232mg sodium, Carbohydrate 85g carbohydrate (16g sugars, Fiber 5g fiber), Protein 36g protein.

CHICKEN AND CASHEW NUT CURRY



Chicken and Cashew Nut Curry image

Make and share this Chicken and Cashew Nut Curry recipe from Food.com.

Provided by Doreen Randal

Categories     Chicken Thigh & Leg

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 kg chicken thigh pieces, skin removed
2 tablespoons butter
2 tablespoons olive oil
2 onions, peeled and sliced
1 tablespoon ginger, finely chopped
1 garlic clove, crushed, peeled and chopped
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon clove
1/2 teaspoon cumin
1 teaspoon turmeric
1 1/2 tablespoons flour
3 cups chicken stock
140 g roasted cashew nuts

Steps:

  • Heat the butter and oil in a large frying pan and the chicken pieces.
  • Turn them to prevent them from sticking to the pan and brown the pieces well.
  • Transfer to a plate. Add onion, garlic and ginger to the pan with all the spices and allow to cook 3 - 4 minutes over a moderate heat until the pan smells wonderfully fragrant. Stir regularly.
  • Add the flour and cook a further minute. Stir in the chicken stock and bring to the boil.
  • Simmer 10 minutes.
  • Return the chicken to the pan and cook for about 30 - 35 minutes until the chicken is well cooked.
  • take two-thirds of the cashews and process them in a blender or food processor until finely chopped but not to a powder.
  • Add to the pan with the remaining whole cashews.
  • Season with salt and pepper.
  • If wished, finish with yoghurt and garnish with fresh coriander just before serving.
  • Serve over Basmati rice. Cheers, Doreen Doreen Randal, Wanganui.
  • New Zealand.

SRI LANKAN POTATO & CASHEW CURRY



Sri Lankan Potato & Cashew Curry image

Let's skip the fries and enjoy our favorite spud in this aromatic, heavily spiced, Sri Lankan Potato and Cashew Curry. Recipe courtesy of Shashi Charles.

Provided by Potato Goodness

Categories     Main Dish Recipes     Curries

Time 50m

Yield 6

Number Of Ingredients 18

3 tablespoons olive oil
1 red onion, chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
1 tablespoon mustard seed
1 green bell pepper, sliced
6 medium (blank)s red potatoes, chopped
1 cup vegetable stock
1 cup coconut milk
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon curry powder
½ teaspoon cumin
½ teaspoon chili powder
2 tablespoons tomato paste
¼ cup cashews
1 tablespoon chopped cashews, for garnish
1 tablespoon Chopped fresh parsley, for garnish

Steps:

  • Saute onions, garlic, and ginger in olive oil for 15 minutes or so. Then add in mustard seeds, green pepper and potatoes and saute a couple minutes. Add in vegetable stock, coconut milk and spices and let simmer for 20 minutes. Then, add in cashews and let cook another five minutes.
  • Garnish with parsley and cashews - enjoy with rice or naan.

Nutrition Facts : Calories 358 calories, Carbohydrate 43.3 g, Fat 19.3 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 8.9 g, Sodium 157.5 mg, Sugar 4.6 g

CHICKEN CURRY IN CASHEW SAUCE



Chicken Curry in Cashew Sauce image

Make and share this Chicken Curry in Cashew Sauce recipe from Food.com.

Provided by AbbaGav

Categories     Chicken Breast

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/4 kg chicken breasts, boned and skinless
1/4 cup vegetable oil
2 onions, grated
8 garlic cloves, crushed
1 inch fresh ginger, minced
2 fresh green chilies, grated or 1/4 teaspoon crushed red pepper flakes
3 tablespoons curry powder
2 teaspoons garam masala
salt
1 teaspoon ground turmeric
1 teaspoon paprika
1/4 cup raw cashews, ground to a fine paste
2 cups chicken stock
1/4 cup non-dairy coffee creamer
2 tablespoons margarine
12 ounces diced tomatoes
1/4 cup cilantro

Steps:

  • Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter.
  • Heat the oil in a large saucepan. Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
  • Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. Cook for 5 minutes, until the oil separates from the masala.
  • Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent), margarine, tomatoes and chicken and stir thoroughly.
  • Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
  • Garnish with cilantro leaves.

ROSE ELLIOT'S BANANA CURRY WITH CASHEW RICE (VEGGIE)



Rose Elliot's Banana Curry With Cashew Rice (Veggie) image

Make and share this Rose Elliot's Banana Curry With Cashew Rice (Veggie) recipe from Food.com.

Provided by vicscottuk

Categories     Tropical Fruits

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

500 g potatoes, halved
2 tablespoons olive oil
1 onion, chopped
2 green peppers, cored, deseeded and chopped
2 teaspoons mustard seeds
1/2 teaspoon turmeric
1 tablespoon ginger, grated
4 garlic cloves, crusted
5 g curry leaves
4 bananas, large under-ripe, sliced
300 ml water
75 g coconut cream, cut into small pieces
4 teaspoons tamarind paste
salt and pepper
300 g basmati rice
125 g roasted cashew nuts, chopped

Steps:

  • Put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 mintes until just tender - drain.
  • Meanwile heat the olive oil in a large saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time.
  • Boil your basamati rice until soft and fluffy, set aside keeping it warm.
  • Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a furter minute or two.
  • Stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste.
  • Bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended - season with salt and pepper.
  • Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.

INDIAN CASHEW CURRY SAUCE



INDIAN CASHEW CURRY SAUCE image

Categories     Sauce     Low/No Sugar     Wheat/Gluten-Free     Dinner     Vegan

Yield 4 people (sauce)

Number Of Ingredients 20

CURRY PASTE
½ medium onion, finely chopped
¼ c olive oil
1 Tb cumin seed
¼ tsp fenugreek seed
¼ tsp whole cloves
½ tsp whole black peppercorns
1 Tb coriander seed
1 ½ tsp mustard seed
½ tsp allspice
¼ tsp cardamom
1 tsp cinnamon
1 Tb turmeric
½ tsp cayenne
1 Tb ginger, peeled, chopped fine
CASHEW CURRY SAUCE
1 heaping Tb curry paste
1/4 c cashew butter
1/4 - 3/4 c water, depending on desired consistency
1/4 tsp salt

Steps:

  • CURRY PASTE Heat oil in skillet. Add onions and saute until very soft. While onions are cooking grind the cumin, fenugreek, cloves, peppercorns, and coriander seed to a fine powder. Mix the newly ground spices with the whole mustard seeds, allspice, cardamom, cinnamon, turmeric and cayenne. Set aside. Add ginger to onions and let it cook for a few minutes. Add the spice blend to the onions and ginger, cook 5 more minutes. CASHEW CURRY SAUCE Combine curry paste, cashew butter, salt and water with a whisk or a blender. Add water until you get the consistency you want.

COOKING LIGHT CASHEW CURRY CHICKEN SALAD



COOKING LIGHT CASHEW CURRY CHICKEN SALAD image

Categories     Salad     Chicken

Number Of Ingredients 7

1 16oz? bag of frozen cxn tenders (est. 10cups chopped cxn).
1-1.25 sour cream
6 Tbsp mayo
1.5 tsp yellow curry powder
sub celery w/celery salt (seed if desired)
1/4-1/2 cup roasted cashews chopped
5Tbs. chopped green onions

Steps:

  • Grilled chicken and roasted nuts on grill. Chop, mix cold. Mix sauce, adjust flavor as needed. Required salt, added Grahm masala, maybe something hot/sweet? Mix in chopped ingredients, adjust sauce volume.

PINEAPPLE CURRY WITH CASHEW NUTS



Pineapple Curry With Cashew Nuts image

This is from the FOOD column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!

Provided by Charishma_Ramchanda

Categories     Curries

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

2 cups ripe pineapple, peeled and chopped
1 large onion, chopped
1 cup thick coconut milk
3/4 stalk lemongrass, chopped into 2 inch pieces, lengthwise
2 sprigs curry leaves
3/4 teaspoon mustard powder
4 -5 red chilies, coarsely crushed
1/4 teaspoon turmeric powder
1/4 cup cashews, chopped and fried
1 tablespoon olive oil

Steps:

  • Heat oil in a pot.
  • Toss in onions and fry until golden.
  • Add curry leaves and lemon grass and continue to saute until the onions are brownish in colour.
  • Fold in all the remaining ingredients except cashewnuts.
  • Cook on low heat for 12 minutes.
  • Add half the fried cashewnuts and mix well.
  • Garnish with the remaining cashewnuts and curry leaves.
  • Serve hot.
  • Enjoy!

Nutrition Facts : Calories 590.8, Fat 41.9, SaturatedFat 25.9, Sodium 195.8, Carbohydrate 53.7, Fiber 8.6, Sugar 32.4, Protein 10.1

PRAWNS IN CASHEW COCONUT CURRY SAUCE



Prawns in Cashew Coconut Curry Sauce image

This is a very mellow tasting dish that has a rich creamy taste of the coconut sauce with the nice crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer.

Provided by bagchibhai

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 8

Number Of Ingredients 17

2 ¼ pounds peeled and deveined medium shrimp
¼ teaspoon turmeric powder
¼ teaspoon ground red pepper
3 tablespoons cashews
5 whole cardamom pods, broken
2 (3 inch) cinnamon sticks
1 teaspoon whole black peppercorns
4 teaspoons sunflower oil
½ red onion, diced
½ teaspoon garlic paste
¾ teaspoon ginger paste
salt to taste
½ teaspoon garam masala
1 large bay leaf
½ cup diced roma tomatoes
2 green bell peppers, seeded and diced
1 (14 ounce) can coconut milk

Steps:

  • Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.
  • Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.
  • Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 6.8 g, Cholesterol 194.3 mg, Fat 15.5 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 10.1 g, Sodium 263.3 mg, Sugar 1.5 g

Tips:

  • Choose the right cashews. Whole, unsalted cashews are the best choice for this recipe. Avoid cashews that are roasted or salted, as they will overpower the other flavors in the dish.
  • Soak the cashews. Soaking the cashews for at least 30 minutes, or up to overnight, will help to soften them and make them easier to blend.
  • Use a high-powered blender. A high-powered blender is essential for getting a smooth and creamy cashew sauce. If you don't have a high-powered blender, you can try using a food processor, but the results may not be as smooth.
  • Add vegetables. Vegetables like broccoli, cauliflower, and carrots are great additions to this curry. Simply roast or steam the vegetables until they are tender, then add them to the curry.
  • Adjust the heat level. The amount of curry powder you use will determine the heat level of the curry. If you like a mild curry, start with 1 tablespoon of curry powder and increase it to taste. If you like a spicy curry, you can use up to 3 tablespoons of curry powder.
  • Serve with rice or naan. Cashew curry is traditionally served with rice or naan. However, you can also serve it with quinoa, cauliflower rice, or your favorite side dish.

Conclusion:

Cashew curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of protein, healthy fats, and vitamins, and it is also relatively easy to make. Whether you are a vegetarian or a meat-eater, you are sure to enjoy this creamy and flavorful curry.

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