Vegetable Curry Recipe – Creamy Cashew & Tomato Kofta Style

Last Updated on 2 months by Neha Deshmukh

Vegetable Curry Recipe – Creamy Cashew & Tomato Kofta Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that’s packed with veggies. This creamy cashew and tomato vegetable curry is exactly that. It’s the kind of dish my family requests again and again – and honestly, it’s become a bit of a staple in my kitchen. It’s inspired by the rich flavors of kofta curries, but without the fuss of making koftas! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This vegetable curry is a winner for so many reasons. It’s incredibly flavorful, thanks to the cashew and tomato base. It’s also wonderfully creamy, and loaded with goodness from a rainbow of vegetables. Plus, it’s surprisingly easy to make – perfect for a weeknight meal or a special occasion. You’ll love how quickly it comes together without sacrificing any of the deliciousness.

Ingredients

Here’s what you’ll need to create this delightful curry:

• 1 tsp butter
• 1 carrot, chopped
• 5 beans, trimmed and chopped
• ½ – ¾ cup cauliflower florets
• ½ – ¾ cup peas
• 1 capsicum (bell pepper), chopped
• 2 tsp oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 large tomatoes, chopped
• 10 cashews
• 2 tsp butter
• ½ – 1 tsp cumin seeds
• 1 bay leaf
• ½ – 1 tsp turmeric powder
• ½ – 1 tsp sugar
• ½ – 1 tsp Kashmiri chili powder (adjust to taste)
• 1 ½ cups water
• 3 tbsp cream
• ½ – 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things make this curry extra special.

• Cashews: Don’t skip these! They create a beautiful richness and creaminess in the sauce. I usually use raw cashews, but roasted ones work in a pinch.
• Kashmiri Chili Powder: This is my secret weapon for a vibrant red color and a mild heat. It adds so much visual appeal! If you can’t find it, regular chili powder will work, but you might want to reduce the amount.
• Kasuri Methi: Oh, the aroma! This dried fenugreek leaf adds a unique, slightly bitter, and incredibly fragrant flavor. It’s a must-have in many Indian dishes.
• Vegetable Variations: Feel free to swap in your favorites! Potatoes, spinach, mushrooms, or even paneer (Indian cheese) would be fantastic additions. Traditionally, this type of curry is made with seasonal vegetables – so use what looks best at your local market.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tsp butter in a kadai (or a deep frying pan) over medium heat. Add the chopped carrot, beans, cauliflower, peas, and a pinch of salt. Sauté until they’re partially cooked – about 5-7 minutes.
2. Add the chopped capsicum and sauté for another minute. Then, cover the pan and let the vegetables simmer for 2 minutes. Set them aside for now.
3. Now, let’s make the sauce. Blend the tomatoes, garlic, ginger, and cashews into a super smooth paste. A little water can help with this if needed.
4. In the same kadai, heat 2 tsp butter. Once melted, add the cumin seeds and bay leaf. Let them sizzle for a few seconds until fragrant – this is where the magic starts!
5. Pour in the tomato-cashew paste and cook for about 5 minutes, stirring frequently, until the oil starts to separate from the mixture. This is a sign that the sauce is developing its flavor.
6. Stir in the turmeric powder, sugar, Kashmiri chili powder, and salt. Cook for another minute, allowing the spices to bloom.
7. Pour in 1.5 cups of water and bring the mixture to a boil. Gently add the sautéed vegetables.
8. Cover the kadai and simmer for 10 minutes, or until the vegetables are tender.
9. Finally, stir in the cream, garam masala, kasuri methi, and chopped coriander leaves. Give it a good mix and simmer for another minute.

And that’s it! Your creamy cashew and tomato vegetable curry is ready to enjoy.

Expert Tips

• Don’t overcrowd the pan: When sautéing the vegetables, work in batches if necessary to ensure they brown nicely.
• Adjust the spice level: Feel free to add more or less chili powder to suit your taste.
• Fresh is best: Using fresh ginger and garlic will give you the most vibrant flavor.

Variations

• Vegan Adaptation: Simply swap the butter for a plant-based butter alternative and the cream for coconut cream. It’s just as delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your spices to be sure.
• Spice Level Adjustment:
  • Mild: Use ½ tsp Kashmiri chili powder.
  • Medium: Use 1 tsp Kashmiri chili powder.
  • Hot: Add a pinch of cayenne pepper along with the chili powder.
• Festival Adaptations: This curry is fantastic for Navratri, as it’s packed with vegetables. It’s also a lovely addition to a Diwali feast.

Serving Suggestions

Serve this curry hot with naan, roti, or even steamed rice. A side of raita (yogurt dip) is always a welcome addition. My kids love it with a sprinkle of extra coriander on top!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What type of oil is best for making this vegetable curry?

You can use any neutral-flavored oil like vegetable oil, sunflower oil, or canola oil. Ghee (clarified butter) adds a lovely richness, but isn’t essential.

Can I use frozen vegetables in this recipe?

Yes, you can! Just add them directly to the sauce and simmer for a slightly longer time until they’re tender.

How can I adjust the sweetness level of the curry?

The sugar balances the acidity of the tomatoes. If you prefer a less sweet curry, reduce the amount of sugar or omit it altogether.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It has a unique flavor that’s hard to replicate exactly. If you can’t find it, you can try substituting with a pinch of dried oregano, but it won’t be quite the same.

Can this curry be made ahead of time?

Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator. Then, simply add the vegetables and finish the curry when you’re ready to serve.