Coconut Cashew Vegetable Curry Recipe – Authentic Indian Style

Last Updated on 2 months by Neha Deshmukh

Coconut Cashew Vegetable Curry Recipe – Authentic Indian Style

Hey everyone! If you’re anything like me, you absolutely love a good, flavorful vegetable curry. And this Coconut Cashew Vegetable Curry? It’s a real winner. I first made this for a family gathering, and it was an instant hit – everyone raved about the creamy, rich sauce. It’s a little bit special, a little bit comforting, and totally worth the effort. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any vegetable curry. The combination of coconut, cashews, and poppy seeds creates a sauce that’s unbelievably luxurious. It’s packed with goodness from all the colorful veggies, and the spices are warm and inviting. Plus, it’s surprisingly versatile – you can easily swap in your favorite vegetables. It’s a fantastic way to enjoy a hearty, healthy, and incredibly delicious Indian meal.

Ingredients

Here’s what you’ll need to make this amazing curry:

• ½ cup shredded coconut
• 2 teaspoons white poppy seeds
• 10 cashews
• 1 tablespoon chana dal
• ¼ cup water (for paste)
• 2 tablespoons oil
• 1 bay leaf
• 3 cloves
• 4 green cardamom
• 1 mace strand
• 1 inch cinnamon stick
• 1 medium yellow onion
• 2 teaspoons ginger-garlic paste
• 2 medium tomatoes
• 2 teaspoons coriander powder
• ½ teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ¾ teaspoon salt
• 3 cups water (for curry)
• ½ cup cubed carrots
• ½ cup green beans
• 1 cup cauliflower florets
• 1 cup cubed potato
• ⅓ cup green peas

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Shredded Coconut Varieties

You can use fresh or desiccated shredded coconut. Fresh is amazing if you can get it, but desiccated works perfectly well. If using desiccated, look for unsweetened. Around 75g of desiccated coconut is equivalent to ½ cup.

The Significance of Poppy Seeds (Khus Khus)

Don’t skip the poppy seeds! They add a unique nutty flavor and help thicken the sauce beautifully. They’re a traditional ingredient in many Indian curries.

Choosing the Right Cashews

Use good quality, whole cashews. They don’t need to be the most expensive, but avoid any that look discolored or stale. About 50g of cashews is roughly 10 pieces.

Chana Dal: A Protein Boost

Chana dal (split chickpeas) adds a lovely texture and a bit of protein to the curry. It blends into the sauce, making it richer and more satisfying. 1 tablespoon is about 20g.

Regional Spice Variations

Feel free to adjust the spices to your liking! Some regions in India prefer a hotter curry, while others lean towards milder flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

First, let’s make the base of our curry. Blend the shredded coconut, poppy seeds, cashews, chana dal, and ¼ cup of water into a super smooth paste. Set this aside – it’s the magic ingredient!

Now, heat the oil in a nice, heavy-bottomed pan. Add the bay leaf, cloves, cardamom, mace, and cinnamon stick. Sauté for a minute or two until you can really smell those beautiful spices.

Next, add the chopped onion and cook until it turns translucent and softened. Stir in the ginger-garlic paste and cook for another minute until fragrant.

Time for the tomatoes! Add the tomato puree and cook, covered, for about 5 minutes, until they’ve softened and broken down.

Now, add the coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook the spices for just a minute, stirring constantly, to release their flavors.

Add all your chopped vegetables – carrots, green beans, cauliflower, potato, and green peas – along with 2 cups of water. Give it a good stir, cover the pan, and let it simmer for about 6 minutes, or until the vegetables are almost tender.

Here comes the star of the show! Stir in the coconut-cashew paste and the remaining 1 cup of water. Cover the pan again and cook for another 3-4 minutes, allowing the flavors to meld together.

Finally, give it a taste and adjust the seasoning if needed. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t rush the spice sautéing step. This is where the flavor really develops.
• If your paste is too thick, add a splash more water.
• For a smoother sauce, you can strain the coconut-cashew paste before adding it to the curry.

Variations

Vegan Adaptation

This recipe is easily made vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients (some brands do).

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
• Medium: Use ½ teaspoon of red chili powder (as per the recipe).
• Hot: Add ¾ – 1 teaspoon of red chili powder, or add a pinch of cayenne pepper. My friend, Priya, loves to add a chopped green chili for extra heat!

Festival Adaptations (e.g., Navratri, Diwali)

During Navratri, you can skip the onion and garlic for a satvik (pure) version. For Diwali, you can add a touch of sweetness with a teaspoon of sugar or jaggery.

Serving Suggestions

Rice Pairings

This curry is fantastic with fluffy basmati rice, jeera rice (cumin rice), or even a simple steamed rice.

Bread Options (Naan, Roti, Paratha)

Naan, roti, or paratha are all perfect for scooping up that delicious sauce.

Accompaniments (Raita, Salad)

A cooling raita (yogurt dip) and a simple salad can balance the richness of the curry.

Storage Instructions

Refrigerating Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

This curry freezes beautifully! Store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is the best type of coconut to use for this curry?

You can use either fresh or desiccated shredded coconut. Fresh is wonderful if you can find it, but unsweetened desiccated coconut works just as well.

Can I make the coconut-cashew paste ahead of time?

Absolutely! You can make the paste a day or two in advance and store it in the refrigerator.

What vegetables can I substitute in this recipe?

Feel free to swap in your favorites! Peas, bell peppers, sweet potatoes, or even mushrooms would all be delicious.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the purpose of adding chana dal to the curry?

Chana dal adds a lovely texture and a subtle nutty flavor to the sauce. It also helps to thicken it.

Can I use coconut milk instead of shredded coconut and water?

You can, but the flavor will be different. Coconut milk will make the curry richer and creamier, but it won’t have the same depth of flavor as using shredded coconut and making the paste from scratch.

What is mace and can I omit it?

Mace is a spice derived from the outer covering of the nutmeg seed. It has a warm, slightly peppery flavor. If you can’t find it, you can omit it, but it does add a unique flavor dimension.

Enjoy! I hope you love this Coconut Cashew Vegetable Curry as much as my family does. Let me know how it turns out in the comments below!