Spicy Vegetable Curry Recipe – Coconut & Cashew Blend

Last Updated on 2 months by Neha Deshmukh

Spicy Vegetable Curry Recipe – Coconut & Cashew Blend

Introduction

There’s just something about a good vegetable curry, isn’t there? Especially one that’s brimming with flavour, a little bit spicy, and wonderfully comforting. This Spicy Vegetable Curry, with its rich coconut and cashew base, is a firm favourite in my family. I first made this when I was trying to recreate a dish my grandmother used to make, and after a few attempts, I think I finally got it just right! It’s a little bit of effort, but trust me, the aroma alone is worth it.

Why You’ll Love This Recipe

This isn’t your average vegetable curry. The combination of spices – cloves, cinnamon, and cardamom – creates a truly aromatic experience. The coconut and cashew paste adds a beautiful creaminess and depth of flavour that you won’t find in many other recipes. Plus, it’s packed with healthy veggies! It’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 2 onions
• 2-3 green chillies
• 1 tsp ginger garlic paste
• 3 cups mixed chopped vegetables (carrots, beans, potatoes, tomatoes)
• ½ cup milk
• 2 tbsp yogurt (optional)
• 2 tsp coriander powder
• ½ tsp cumin seeds
• ½ tsp black mustard seeds
• ¼ tsp fennel seeds
• A few curry leaves
• 1 tbsp oil
• 2 tsp ghee
• 4 cloves
• 2 inch cinnamon stick
• 2 cardamom pods
• 5-6 cashew nuts
• 2 green chillies
• ¼ cup grated coconut
• Salt to taste
• Fresh coriander or curry leaves for garnish

Ingredient Notes

Let’s talk ingredients! The real magic here lies in the spice blend and the coconut-cashew paste. Don’t skimp on the spices – they’re what give this curry its signature flavour.

• Coconut & Cashew: Using grated coconut and cashews creates a wonderfully creamy base. You can use about 150ml of coconut milk instead of the grated coconut and water if you prefer, but the flavour won’t be quite as intense.
• Spices: Cloves, cinnamon, and cardamom might seem like a lot, but they work beautifully together. A little goes a long way, so measure carefully!
• Vegetables: Feel free to experiment with different vegetables. Traditionally, this curry is made with seasonal vegetables available in South India. I often use carrots, beans, potatoes, and tomatoes, but you could also add cauliflower, peas, or even eggplant.
• Ghee: Ghee adds a lovely richness and authentic flavour. While you can use oil instead, ghee really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice paste. Grind the cloves, cinnamon, cardamom, cashew nuts, green chillies, and grated coconut into a smooth paste with about 120ml of water. Set this aside – it’s the heart of our curry!
2. Now, heat the oil and ghee in a pan over medium heat. Once hot, add the mustard seeds, cumin seeds, and fennel seeds. Let them splutter – that’s how you know they’re releasing their flavour.
3. Add the sliced onions, curry leaves, and green chillies. Sauté until the onions turn a beautiful golden brown. This takes a bit of patience, but it’s worth it!
4. Stir in the ginger garlic paste and coriander powder. Cook for another minute or two until fragrant. You should really start to smell those amazing spices!
5. Add the chopped vegetables, coconut paste, 240ml of water, and milk. Bring to a simmer, then cover and cook until the vegetables are tender – about 15-20 minutes.
6. If you’re using yogurt, mix it in now. Adjust the salt to taste.
7. Continue to simmer until the curry reaches your desired consistency. I like mine slightly thick, but you can add more water if you prefer a thinner curry.
8. Finally, garnish with fresh coriander or curry leaves before serving.

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• For a smoother curry, you can blend the cooked vegetables with an immersion blender.
• Using good quality spices makes a huge difference in the flavour.

Variations

• My friend Priya loves adding a handful of spinach towards the end of cooking for an extra boost of nutrients.
• My family often makes this with paneer (Indian cheese) instead of some of the vegetables. It adds a lovely creamy texture.
• For a richer flavour, you can add a tablespoon of cream at the end.

Vegan Adaptation

This recipe is easily made vegan! Simply omit the ghee and use oil instead. Also, skip the yogurt or substitute with a plant-based yogurt alternative.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free supplier.

Spice Level Adjustment

• Mild: Reduce the number of green chillies to 1, and remove the seeds.
• Medium: Use 2-3 green chillies, with some seeds.
• Hot: Use 4-5 green chillies, and leave the seeds in.

Festival Adaptations

• Onam: This curry is often served as part of the Onam Sadhya (feast) in Kerala. You can add a small amount of coconut oil for extra flavour.
• Diwali: Serve with poori (deep-fried bread) or rice for a festive Diwali meal.

Serving Suggestions

This curry is delicious served with:

• Steamed rice
• Roti or naan
• Dosa
• Papadums

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw completely before reheating.

FAQs

What vegetables work best in this curry?

Honestly, you can use almost any vegetable you like! Carrots, beans, potatoes, tomatoes, cauliflower, peas, and eggplant all work well.

Can I make this curry ahead of time?

Yes! You can make the curry a day or two in advance. The flavours will actually develop even more overnight.

How can I adjust the thickness of the curry?

If the curry is too thick, add more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

What is the best way to grind the spice paste?

A high-powered blender or food processor works best. If you’re using a traditional grinder, you may need to add a little more water to get a smooth paste.

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

Yes, you can! Use about 150ml of coconut milk. However, the flavour won’t be quite as intense as using grated coconut.

Is ghee essential for the authentic flavour?

While you can use oil instead, ghee really does add a lovely richness and authentic flavour. If you can, I recommend using it!