Cashew Curry Recipe
A creamy sauce with almond and cashew in a delicately balanced blend of spices with ginger and coriander—the sauce is mild, making it perfect for kids or those with sensitive palates.
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Ingredients
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Classic Curries
Method
Classic Curries
In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
Add minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
Stir in the spices: curry powder, turmeric, cumin, coriander, and paprika. Cook for 1 minute to release their aroma.
Stir in the tomato paste and cook for another 1-2 minutes to deepen the color.
To make the creamy base, blend the cashews and almonds with 1/2 cup warm water until smooth. Set aside.
Pour in the coconut milk and bring to a gentle simmer.
Gradually stir in the cashew-almond cream from the blender. Simmer the curry for 8-12 minutes, stirring occasionally, until thickened and creamy.
Season with salt and pepper. If the sauce thickens too much, thin with a splash of water or coconut milk.
Just before serving, stir in chopped cilantro for freshness.
Serve warm over steamed rice or with flatbread.