Vegan Kaju Curry
Creamy, rich, and utterly delightful cashew curry that's purely plant-based.
⏱️ 50 min🍽️ Serves 1
🔥 380 kcal💪 12g protein🍚 35g carbs🥑 22g fat🌾 5g fibreper serving
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Ingredients
- 🌰1 cup raw cashews
- 🥥1 tbsp coconut oil
- 🧅1 medium onion, finely chopped
- 🧄1 tbsp ginger-garlic paste
- 🍂1 tsp cumin powder
- 🌿1 tsp coriander powder
- 🧡½ tsp turmeric powder
- 🌶️½ tsp garam masala
- 🍅1 can crushed tomatoes (400g)
- 💧½ cup water
- 🥛¼ cup dairy-free cream (e.g., cashew or coconut cream)
- 🧂 salt, to taste
- 🌿 fresh cilantro, chopped, for garnish
Pro tips
- For an extra rich curry, roast the raw cashews lightly before soaking and blending.
- Adjust the amount of water to achieve your desired curry consistency.
- A pinch of sugar can balance the acidity of the tomatoes, if preferred.
Method
- 1Soak cashews in hot water for 15-20 minutes, then drain and blend into a smooth paste with a splash of fresh water.
- 2Heat coconut oil in a large pot or pan over medium heat. Add chopped onion and sauté until golden brown.
- 3Stir in ginger-garlic paste and cook for another minute until fragrant.
- 4Add cumin powder, coriander powder, turmeric powder, and garam masala. Sauté for 30 seconds until aromatic, adding a splash of water if needed to prevent burning.
- 5Pour in the crushed tomatoes and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and oil begins to separate.
- 6Add the cashew paste and 0.5 cup water, mixing well. Bring to a gentle simmer and cook for 5-10 minutes, stirring frequently to prevent sticking.
- 7Stir in the dairy-free cream and season with salt to taste. Cook for another 2-3 minutes until heated through.
- 8Garnish with fresh cilantro and serve hot with rice or naan.