Creamy Vegetable Curry Recipe – Cashew & Spinach Indian Delight

Last Updated on 2 months by Neha Deshmukh

Creamy Vegetable Curry Recipe – Cashew & Spinach Indian Delight

Introduction

Oh, this curry! It’s one of those recipes that just feels like a warm hug. I first made this creamy vegetable curry when I was craving something comforting and flavorful, and it quickly became a family favorite. It’s packed with goodness – tender veggies, a rich cashew-based sauce, and a lovely hint of spinach. Plus, it’s surprisingly easy to make! Get ready to impress your friends and family with this delightful Indian delight.

Why You’ll Love This Recipe

This creamy vegetable curry is a winner for so many reasons. It’s incredibly flavorful, thanks to the blend of aromatic spices and the richness of cashews. It’s also wonderfully versatile – you can easily swap out the vegetables for whatever you have on hand. And honestly, it’s a fantastic way to sneak in some extra greens! It’s perfect for a weeknight dinner, a special occasion, or even meal prepping.

Ingredients

Here’s what you’ll need to create this magic:

• 1 large onion
• 2 green chillies
• 1 tsp ginger/garlic paste
• 10 cashews (soaked)
• 1 roma tomato (peeled & blended) – about 120ml
• 1 tbsp butter ghee
• 2 cups cauliflower florets
• 2 medium potatoes (cubed)
• 3 medium carrots (cubed)
• 2 cups baby spinach (chopped)
• 1 cup water (240ml)
• 3-4 tbsp fresh cream
• 1-2 tsp Kashmiri chilli powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• ¼ tsp ground fennel
• ⅛ tsp ground cinnamon
• ⅛ tsp ground cardamom

Ingredient Notes

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

• Cashews: Soaking & Quality Soaking the cashews is key to getting that super smooth, creamy texture. I usually soak mine in warm water for about 10 minutes. You can soak them for longer, even a couple of hours, if you prefer. Using good quality cashews will also impact the flavour.
• Ghee: The Importance of Clarified Butter Ghee adds a beautiful nutty flavour that’s just quintessential Indian cooking. If you don’t have ghee, you can use butter, but ghee really elevates the dish. About 15ml is perfect.
• Spices: Kashmiri Chilli Powder & Garam Masala Blend Kashmiri chilli powder isn’t just about heat; it’s about colour! It gives the curry that gorgeous vibrant red hue. Garam masala is a blend, so quality varies. I like to make my own, but a good store-bought blend works too.
• Vegetables: Regional & Seasonal Variations Feel free to get creative with the vegetables! Peas, beans, sweet potatoes, or even mushrooms would be lovely additions. Using seasonal vegetables will always give you the best flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those cashews soaking in warm water for about 10 minutes. While they’re doing their thing, boil your potatoes and carrots until they’re tender. Then, add the cauliflower florets and boil for another 5 minutes.
2. Now, for the magic sauce! Blend the onion, ginger-garlic paste, green chillies, and soaked cashews into a really smooth paste. A little water can help if needed.
3. Heat the ghee in a pan over medium-low heat. Add the blended paste and sauté for about 2 minutes, stirring constantly to prevent sticking.
4. Time for the spices! Add the turmeric, chilli powder, cardamom, fennel, cinnamon, and garam masala. Cook for 3-4 minutes, stirring frequently and adding a splash of water if the mixture starts to burn.
5. Stir in the blended tomato and cook for another minute, letting the flavours meld together.
6. Add the steamed vegetables and 1 cup of water. Bring to a simmer and cook for about 5 minutes, or until the vegetables are tender and have absorbed the flavours.
7. Stir in the chopped spinach and cook until it’s wilted – just a minute or two.
8. Finally, fold in the fresh cream. Give it a good stir and serve hot with naan or rice.

Expert Tips

• Don’t rush the sautéing of the onion-cashew paste. Low and slow is the way to go for maximum flavour.
• If your curry is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes uncovered.
• Taste as you go and adjust the spices to your liking!

Variations

• Vegan Adaptation: Swap the ghee for a plant-based oil and the cream for coconut cream. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the ingredients in your garam masala blend.
• Spice Level Adjustment: Adjust the number of green chillies and the amount of chilli powder to control the heat.
• Festival Adaptations (e.g., Navratri-friendly): Skip the onion and garlic for a Navratri-friendly version.

Serving Suggestions

This curry is amazing with:

• Steaming hot basmati rice
• Fluffy naan bread
• Roti or chapati
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

What type of rice pairs best with this creamy vegetable curry?

Basmati rice is a classic choice! Its long grains and delicate flavour complement the curry beautifully. Jasmine rice is also a good option.

Can I use frozen vegetables in this recipe?

Yes, you can! Just make sure to thaw them before adding them to the curry. You might need to adjust the cooking time slightly.

How can I adjust the thickness of the curry?

Add more water to thin it out, or simmer it uncovered for a few more minutes to thicken it.

What is the best way to store leftover curry?

Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.

Can I make this curry ahead of time?

Absolutely! The flavours actually develop even more overnight. Just reheat it thoroughly before serving.