Easy Cashew Curry

When you’re looking for a delicious, healthy meal that’s easy to whip up on a busy weeknight, Easy Cashew Curry is a fantastic option. This dish is not only packed with flavor but also brings a nutritious blend of ingredients to your table. It features creamy cashew sauce, protein-rich tofu, and vibrant vegetables all simmering together in a spicy, aromatic curry. The result is a comforting and filling meal that will surely satisfy your hunger.

The beauty of Easy Cashew Curry lies in its simplicity. It’s an excellent introduction to plant-based cooking, catering to both vegans and non-vegans alike. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is straightforward and forgiving. With just a bit of chopping and blending, you’ll create a delightful dish that’s perfect for lunch or dinner.

Enjoy this curry over rice or with warm naan bread, and you have a delicious meal that your whole family can enjoy. With vibrant colors and rich flavors, Easy Cashew Curry is not just food; it’s a celebration of wholesome ingredients and good cooking.

Ingredients about Easy Cashew Curry

List of ingredients with measurements

• 1 cup raw cashews (soaked for 10 minutes in hot water)
• 3/4 cup water
• 1 lb extra firm tofu block (pressed and cut into 1 inch cubes)
• 1 tablespoon vegetable oil
• 1 tablespoon coconut oil
• 1 medium onion (roughly chopped)
• 1 red bell pepper (sliced)
• 2 large garlic cloves (finely chopped)
• 1 inch knob fresh ginger (finely chopped)
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground coriander
• 1/2 tablespoon garam masala
• 1/2 teaspoon ground turmeric
• 1 cup tomato sauce (passata)
• 1 can (14 oz) chickpeas (drained and rinsed)
• 1 cup vegetable stock
• 2 handfuls baby spinach
• Fresh coriander (to taste)
• Salt and pepper (to taste)

Optional ingredient substitutions

Feel free to modify the recipe according to your taste preferences or what you have on hand. For example, if you don’t have cashews, you could use almonds or sunflower seeds to make the cream. Instead of tofu, you can try chickpeas for a protein boost, or even use shrimp or chicken if you’re not strictly plant-based. If you’re looking for a bit more heat, add in some red chili flakes or a fresh chili pepper while cooking. For a different flavor, you can experiment with different types of bell peppers or even add in some diced zucchini or carrots.

How to Make Easy Cashew Curry

Step 1: Prepare the cashew cream

Start by rinsing the soaked cashews. Add them to the bowl of a food processor along with 3/4 cup of water. Blitz the mixture for about 3-4 minutes until it turns smooth and creamy. This cashew cream will be the base of your curry sauce, bringing a rich and nutty flavor.

Step 2: Prepare the tofu

While the cashew cream is blending, it’s time to manage the tofu. Cut the pressed tofu into 1-inch cubes and place them in a bowl. Add a sprinkle of salt and the vegetable oil, then toss everything together to ensure every piece is coated. This will enhance the flavor of the tofu as it bakes. Spread the tofu cubes evenly on a baking tray. Bake in the oven at 200°C (400°F) for about 20 minutes or until they are golden and crisp on the edges. In case you have an air fryer, you can air fry the tofu for a similar result.

Step 3: Make the curry sauce

Now, let’s create the flavorful base of your curry. In a large deep pan, heat the coconut oil over medium heat. Add the chopped onion and sliced red bell pepper. Sauté for 4-5 minutes until they begin to soften. Stir in the finely chopped garlic and ginger. Cook this mixture for another minute to enhance the flavors. Then, add all the spices: ground cumin, ground coriander, garam masala, and ground turmeric. Stir well to combine these spices with the onion and pepper mixture, allowing them to release their aromatic fragrances.

Step 4: Combine and simmer

Once everything is well mixed, it’s time to add in the remaining ingredients for the sauce. Pour in the tomato sauce, chickpeas, and vegetable stock. Bring this mixture to a boil, then reduce the heat. Cover the pan with a lid and let it simmer for about 10 minutes. This simmering time allows all the flavors to meld together beautifully. After simmering, add in the baby spinach and let it wilt for just about a minute. Then stir in the cashew cream that you prepared earlier. Let the sauce bubble gently for a minute before adding the baked tofu cubes and fresh coriander. Season with salt and pepper to taste before serving.

How to Serve Easy Cashew Curry

Best ways to serve Easy Cashew Curry

Serving Easy Cashew Curry can be a delightful experience. It’s typically enjoyed warm over a bed of fluffy rice or alongside warm, soft naan bread. The creamy texture of the curry pairs beautifully with the grains, soaking up all the delicious sauce. You can also serve it in bowls with a sprinkle of fresh coriander on top for a pop of color and fresh flavor.

Serving suggestions or pairings

This dish is versatile and can be complemented with various sides. Consider serving it with a fresh salad or steamed veggies to add freshness and crunch. If you want a bit more heat, a side of spicy pickles can elevate the meal. Adding a dollop of yogurt (or dairy-free yogurt if you prefer) on top can also balance out the spices and provide a cooling effect. Don’t forget about a refreshing drink! A mango lassi or lemonade can be a perfect pairing to cleanse your palate while enjoying the meal.

How to Store Easy Cashew Curry

Proper storage methods

If you happen to have leftovers of your Easy Cashew Curry, storing them is quite simple. Allow the curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. Just make sure to seal it well to prevent it from absorbing any odors from your fridge.

Tips for reheating or freezing

When you are ready to eat your leftovers, the curry can be reheated on the stove over medium heat, or you can use the microwave for convenience. If you prefer stove reheating, stir occasionally to ensure even warming and add a splash of water if it gets too thick. For longer storage, you can freeze Easy Cashew Curry. It’s best to store it in freezer-safe containers. It can be frozen for up to 3 months. When you want to enjoy it again, let it thaw in the refrigerator overnight, and reheat thoroughly before serving once more.

Tips to Make Easy Cashew Curry

Common mistakes to avoid

One common mistake is not pressing the tofu enough before cooking. This step is essential to remove excess moisture; otherwise, your tofu may not get crispy. Another tip is to not rush the spices when adding them to your curry. Allowing time for the spices to bloom in the oil brings out their true flavors and aroma.

Helpful tips for better results

For the best texture, chop your vegetables evenly so they cook uniformly. Remember to taste as you go; this is the best way to adjust the seasoning to fit your personal taste. If you enjoy heat, consider adjusting the amount of spices or adding other heat sources like chili peppers. Finally, if you have fresh spices, use them! They can make a noticeable difference in flavor compared to ground spices.

Variation of Easy Cashew Curry

Suggested variations or twists on the recipe

The beauty of Easy Cashew Curry lies in its flexibility. You can easily make it your own by incorporating different vegetables. Try adding carrots, kale, or even sweet potatoes for a change! If you’re feeling adventurous, switch the protein content by substituting the tofu with chickpeas or lentils. Each variation can lend a unique taste and texture to the curry.

Adjustments for dietary preferences

For those who are gluten-free, ensure that your vegetable stock and any other processed ingredients are labeled as gluten-free. If you’re looking for a nut-free version, consider using sunflower seed butter or tahini instead of cashew cream. This way, you can still enjoy the creaminess of the sauce without nuts.

FAQs

What can I do if the dish isn’t turning out right?

If for any reason the curry is too thick, you can add a bit more vegetable stock or water to adjust the consistency. If it’s too thin, simply let it simmer a little longer without the lid, so some of the liquid evaporates. Don’t forget to taste and adjust the spices — if it feels bland, a little extra salt or some lime juice can brighten it up!

Can I make this ahead of time?

Absolutely! Easy Cashew Curry is perfect for meal prep. You can make it a day ahead of time, allowing the flavors to deepen overnight. Just store it in the fridge until you’re ready to serve. It also reheats beautifully, so it’s a great option for lunch leftovers.

What can I substitute for ingredients?

If you don’t have one of the spices on hand, feel free to improvise. For instance, curry powder can be a substitute for garam masala if needed. In terms of vegetables, use whatever is in season or what you have available. This recipe is very adaptable, letting you use fresh produce you prefer or need to use up.

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