Vegetable Curry Recipe- Cashew & Creamy Indian Style

Last Updated on 2 months by Neha Deshmukh

Vegetable Curry Recipe – Cashew & Creamy Indian Style

Introduction

There’s just something so comforting about a vibrant, flavorful vegetable curry. This one, with its creamy cashew base and a touch of fragrant shahi jeera, is a real hug in a bowl. I first made this for a family get-together, and it was an instant hit – everyone raved about the richness and how beautifully the spices came together. It’s become a bit of a signature dish ever since! It’s perfect for a weeknight dinner, or when you want to impress guests with something a little special.

Why You’ll Love This Recipe

This Vegetable Curry isn’t just delicious; it’s also wonderfully versatile. You can easily adapt it to use whatever vegetables you have on hand. The cashew and cream base creates a luxurious texture, while the blend of spices delivers a warm, inviting flavor. Plus, it’s a fantastic way to get your daily dose of veggies!

Ingredients

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

• 10-12 Baby Potatoes, pieces
• 1 cup Green peas
• 2 medium Carrots
• 6 French Beans, pieces
• 1 medium Red Capsicum
• 1 medium Yellow Capsicum
• 2 Green Chillies, pieces (adjust to your spice preference!)
• 6 Raisins
• 2 tbsp Tomato puree
• 2 tbsp Brown Onion paste
• 1 tbsp Roasted Cashew paste
• 1½ tbsp Ginger-Garlic paste
• 2 tbsp Red chili powder
• ½ tbsp Turmeric powder
• 1 tbsp Garam Masala
• ½ tbsp Roasted Coriander powder
• ½ tbsp Roasted Cumin powder
• ½ tbsp Shahi Jeera
• 1 Bay leaf
• ½ cup Curd (Yogurt)
• 1 tbsp Chickpea flour (Besan)
• 2-3 tbsp Fresh Cream
• 2 tbsp Fresh Coriander leaves, chopped
• 5-6 Mint leaves, chopped
• Salt, to taste
• Oil, as needed

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Shahi Jeera (Black Cumin): This is a key flavor component! It has a slightly smoky, earthy taste that really elevates the curry. You can find it at most Indian grocery stores, or online. Don’t substitute with regular cumin if you can avoid it – the flavor profile is quite different.
• Cashew Paste: Using a good quality, smooth cashew paste is crucial for that creamy texture. You can make your own by soaking about ½ cup of cashews in warm water for 30 minutes, then blending them into a smooth paste.
• Vegetable Variations: Feel free to get creative with your veggies! Cauliflower, broccoli, mushrooms, or even paneer (Indian cheese) would all be fantastic additions. In some regions of India, people add root vegetables like turnips or sweet potatoes for a slightly sweeter flavor.
• Onion Paste: Using a smooth onion paste ensures the curry has a lovely, consistent texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Boil or steam the baby potatoes, carrots, green peas, and French beans with a pinch of salt until they’re tender but still hold their shape. Drain them well and set aside.
2. In a separate pan, heat a little oil and sauté the boiled vegetables until they get slightly crisp. Then, add the chopped capsicums and cook until they soften. Remove from the pan and set aside.
3. Now for the flavour base! In the same pan, heat a little more oil. Add the shahi jeera and bay leaf, and let them sizzle for a few seconds until fragrant. Add the brown onion paste and fry for 1-2 minutes until it turns golden brown.
4. Stir in the tomato puree, red chili powder, turmeric powder, coriander-cumin powders, garam masala, and cashew paste. Cook this masala (spice blend) for a good 5-7 minutes, stirring frequently, until the oil starts to separate from the sides. This is a sign that the spices are well cooked and will give the curry a deeper flavour.
5. Add the sautéed vegetables to the masala and coat them well. Pour in about ½ cup of water and simmer for 5-7 minutes, allowing the flavors to meld together.
6. Time for the creamy magic! Whisk the curd with the chickpea flour until smooth. This prevents the curd from splitting when added to the hot curry. Gently pour this mixture into the curry and cook until it thickens.
7. Finally, stir in the fresh cream, chopped coriander leaves, and mint leaves. Give it a good mix and cook for another minute. Serve hot!

Expert Tips

• Don’t skip browning the onion paste – it’s essential for building flavour.
• Adjust the amount of green chilies and red chili powder to suit your spice preference.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• My Family’s Touch: My mom always adds a pinch of sugar to balance the acidity of the tomatoes. It’s a small thing, but it makes a big difference!
• Paneer Delight: Add cubed paneer along with the vegetables for a protein-packed meal.
• Mushroom Magic: Swap some of the vegetables for sliced mushrooms for an earthy twist.

Vegan Adaptation

To make this curry vegan, simply substitute the curd with a plant-based yogurt (like cashew or soy yogurt) and replace the fresh cream with coconut cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala and other spice blends don’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce the red chili powder to 1 teaspoon and omit the green chilies.
• Medium: Use the recipe as written.
• Hot: Add an extra teaspoon of red chili powder and increase the number of green chilies to 3-4.

Festival Adaptations

This curry is a wonderful addition to festive meals! During Navratri, you can skip the onion and garlic for a satvik (pure) version. It’s also a popular choice for Diwali celebrations.

Serving Suggestions

This Vegetable Curry pairs beautifully with:

• Steaming hot basmati rice
• Fluffy naan bread
• Warm roti
• A side of raita (yogurt dip)

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.

FAQs

What type of rice pairs best with this vegetable curry?

Basmati rice is the classic choice! Its long grains and delicate aroma complement the curry perfectly.

Can I use frozen vegetables in this recipe?

Yes, you can! Just make sure to thaw and drain them well before adding them to the curry.

How can I adjust the thickness of the curry?

If it’s too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

What is Shahi Jeera and where can I find it?

Shahi Jeera, or black cumin, has a unique smoky flavour. You can find it at Indian grocery stores or online.

Can this curry be made ahead of time?

Yes! The flavors actually develop even more overnight. Just store it in the refrigerator and reheat before serving.