Creamy Mixed Vegetable Curry Recipe – Cashew & Spice Blend

Last Updated on 3 months by Neha Deshmukh

Creamy Mixed Vegetable Curry Recipe – Cashew & Spice Blend

Introduction

There’s just something so comforting about a creamy, flavorful vegetable curry, isn’t there? This recipe is one I’ve been perfecting for years – it’s a real hug in a bowl! I first made this when I was craving something rich and satisfying, and it quickly became a family favorite. It’s perfect for a weeknight dinner, a special occasion, or even just when you need a little bit of spice in your life. Get ready for a symphony of flavors!

Why You’ll Love This Recipe

This creamy mixed vegetable curry is a winner for so many reasons. It’s packed with goodness from all those colorful veggies, and the cashew paste creates a wonderfully smooth and luxurious texture. The blend of spices is warm and inviting, and it’s surprisingly easy to make. Plus, it’s a fantastic way to use up any vegetables you have on hand!

Ingredients

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

• 3 tablespoons cashews
• 2 tablespoons butter
• 1 inch cinnamon stick
• 2 green cardamoms
• 2 mace strands
• 2 cloves
• 1 bay leaf
• 1 cup onions, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander leaves, chopped
• 1 teaspoon mint leaves, chopped
• 1 cup tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1-2 teaspoons coriander powder
• 1 tablespoon yogurt
• 1-2 green chilies, slit
• Pinch of nutmeg
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• 1 teaspoon garam masala
• 3 tablespoons cream
• Mixed vegetables (carrots, potatoes, beans, peas, cauliflower, corn) – about 2-3 cups, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Cashews: The key to creaminess! Soaking them makes them blend beautifully.
• Butter vs. Ghee: I love using butter for a richer flavor, but ghee (clarified butter) adds a beautiful aroma and is a traditional choice. Feel free to swap them!
• Whole Spices: Don’t skip these! Cinnamon, cardamom, mace, cloves, and bay leaf create a fantastic aromatic foundation. Lightly toasting them before adding them to the hot butter really wakes up their flavors.
• Regional Variations in Vegetable Choices: Feel free to get creative with your veggies! Traditionally, you’ll find a mix of seasonal vegetables. My grandmother always added a handful of spinach towards the end.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the cashews in hot water for about 30 minutes. This will soften them up for blending. Once softened, drain and blend them into a super smooth paste – add a splash of water if needed.
2. Next, steam your mixed vegetables until they’re tender but still hold their shape. Set them aside for now.
3. In a handi or kadai (a deep, heavy-bottomed pot), melt the butter over medium heat. Add the cinnamon stick, cardamom, mace strands, cloves, and bay leaf. Sauté for a minute or two until you can really smell those wonderful spices.
4. Add the chopped onions and cook until they turn a lovely golden brown. This takes patience, but it’s worth it! Stir in the ginger-garlic paste, coriander leaves, and mint leaves, and sauté for another minute.
5. Now, add the chopped tomatoes and cook until they become pulpy and soft. Stir in the turmeric powder, red chili powder, and coriander powder. Cook for a couple of minutes, stirring constantly, until the spices are fragrant.
6. Time for the cashew paste! Add it to the pot along with the yogurt. Cook, stirring continuously, until the oil starts to separate from the mixture. This is a sign that the spices are well cooked. Pour in about 1-2 cups of water and let the gravy simmer for a few minutes.
7. Add the slit green chilies, salt, and the steamed vegetables. Simmer for 2-3 minutes, allowing the flavors to meld together.
8. Finally, season with a pinch of nutmeg, crushed dried fenugreek leaves (kasuri methi), and garam masala. Stir in the cream for that extra touch of richness.
9. Garnish with fresh herbs like coriander and serve hot with naan, roti, or rice.

Expert Tips

• Don’t be afraid to adjust the spice levels to your liking!
• For a smoother gravy, you can strain the sauce after cooking.
• Using a good quality yogurt makes a big difference in the final flavor.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter or oil, use coconut cream instead of dairy cream, and replace the yogurt with a plant-based yogurt alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients you use (like garam masala) to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier kick, add more green chilies or a pinch of cayenne pepper.
• Festival Adaptations: During Navratri, you can skip the onions and garlic for a satvik version. For Diwali, you can add a touch of sweetness with a teaspoon of sugar or honey.

Serving Suggestions

This curry is amazing with:

• Naan bread – perfect for soaking up all that delicious gravy!
• Steamed basmati rice – a classic pairing.
• Roti – a whole wheat flatbread.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep for up to 2 months.

FAQs

• What type of rice pairs best with this vegetable curry? Basmati rice is a classic choice, but jeera rice (cumin rice) also works beautifully.
• Can I use frozen vegetables in this recipe? Absolutely! Just make sure to thaw them and drain any excess water before adding them to the curry.
• How can I adjust the thickness of the gravy? If the gravy is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
• What is kasuri methi and where can I find it? Kasuri methi (dried fenugreek leaves) has a unique, slightly bitter flavor. You can find it at most Indian grocery stores or online.
• Can this curry be made ahead of time? Yes! The flavors actually develop even more overnight. Just reheat gently before serving.