Easy Cashew Curry
Indulge in a flavorful and aromatic Indian-inspired dish that combines the richness of cashews, the creaminess of coconut milk, and the warmth of spices. This Easy Cashew Curry is a perfect blend of textures and flavors, making it an excellent option for a quick and easy dinner or a special occasion.
What Makes This Recipe Special?
1. Rich and Creamy Flavors: The combination of cashews, coconut milk, and spices creates a rich and creamy flavor profile.
2. Easy to Make: Simple ingredients and a straightforward preparation make this recipe a breeze.
3. Customizable: Experiment with different spices and herbs to make the recipe your own.
4. Perfect for a Quick and Easy Dinner or Special Occasion: This Easy Cashew Curry is a perfect option for a quick and easy dinner or a special occasion.
5. Vegan and Gluten-Free Friendly: This recipe is vegan and gluten-free friendly, making it an excellent option for those with dietary restrictions.
Flavor Profile
1. Rich and Nutty: The cashews provide a rich and nutty flavor.
2. Creamy and Coconut-y: The coconut milk adds a creamy and coconut-y flavor.
3. Warm and Aromatic: The spices provide a warm and aromatic flavor.
Benefits
1. Easy to Make: Perfect for busy weeknights or last-minute meal plans.
2. Customizable: Experiment with different spices and herbs to make the recipe your own.
3. Vegan and Gluten-Free Friendly: This recipe is vegan and gluten-free friendly, making it an excellent option for those with dietary restrictions.
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 cup raw cashews
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 tbsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1 cup spinach leaves
- 1 medium tomato, diced
- Fresh cilantro for garnish
- Cooked rice or naan, for serving
Instructions:
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté until softened and fragrant.
- Add the Cashews and Liquid: Add the cashews, coconut milk, vegetable broth, curry powder, turmeric, paprika, cumin, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened.
- Add the Greens and Tomato: Stir in the spinach and tomato. Cook for a few more minutes, or until the spinach is wilted.
- Serve: Serve the curry over rice or naan, garnished with fresh cilantro.
Tips:
- For a smoother sauce, you can blend the curry with an immersion blender.
- You can adjust the spice level by adding more or less red pepper flakes.
- For a protein boost, you can add tofu, chickpeas, or lentils to the curry.
- Enjoy your delicious and creamy cashew curry!