Vegetable Curry Recipe – Cashew & Tomato Based Indian Dish

Last Updated on 2 months by Neha Deshmukh

Vegetable Curry Recipe – Cashew & Tomato Based Indian Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that’s not too complicated to make. This vegetable curry is exactly that – a beautiful blend of aromatic spices, creamy cashews, and your favorite veggies. I first made this when I was craving something hearty and wholesome, and it’s been a family favorite ever since. It’s perfect for a weeknight dinner, and honestly, it tastes even better the next day!

Why You’ll Love This Recipe

This vegetable curry is a winner for so many reasons. It’s packed with nutrients, incredibly flavorful, and surprisingly easy to whip up. The cashew paste adds a lovely richness without being overly heavy, and the tomato base gives it a vibrant tang. Plus, it’s super versatile – you can easily swap in whatever vegetables you have on hand. It’s a truly satisfying dish that’s sure to become a regular in your rotation.

Ingredients

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

• 2-3 tablespoons oil
• 1 cup onion, chopped
• 1 green chili, chopped (adjust to your spice preference!)
• 1 tablespoon ginger garlic paste
• 1 cup tomato puree (about 3-4 medium tomatoes)
• 20 cashews
• 4+ cups mixed vegetables (potato, carrot, peas, beans, corn, cauliflower – get creative!)
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kashmiri Red Chili Powder: This is a game-changer for color! It gives the curry a beautiful, vibrant red hue without adding a ton of heat. If you can’t find it, regular chili powder will work, but the color won’t be as striking.
• Cashews: Don’t skip these! Soaking and blending them into a paste creates a wonderfully creamy texture. It’s so much better than using cream, in my opinion.
• Vegetable Variations: Feel free to experiment with different veggies. Spinach, okra, eggplant, or even mushrooms would be fantastic additions. In South India, they often add drumsticks to their vegetable curries – so good!
• Ginger Garlic Paste: Using a paste saves time, but freshly grated ginger and garlic are always a treat if you have the extra minutes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep Time: First, let’s get everything chopped and ready to go. Chop your onions, puree your tomatoes (or use store-bought puree), soak the cashews in warm water for at least 30 minutes, and chop your chosen vegetables into bite-sized pieces.
2. Bloom the Spices: Heat the oil in a nice, heavy-bottomed pan over medium heat. Once hot, add the cumin seeds, bay leaf, cardamoms, cinnamon, and curry leaves. Let them sizzle for a few seconds until they become fragrant – this is where the magic starts!
3. Sauté the Aromatics: Add the chopped onions and green chili to the pan. Sauté until the onions turn golden brown and softened. Then, stir in the ginger-garlic paste and cook for another minute until fragrant.
4. Spice it Up: Now, add all the ground spices – chili powder, garam masala, turmeric, coriander, and cumin – along with a generous pinch of salt. Mix well and cook for a minute or two, stirring constantly to prevent burning.
5. Tomato Time: Pour in the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes. While that’s simmering, drain the soaked cashews and blend them with a little water into a smooth, creamy paste. Add the cashew paste to the pan.
6. Veggie Power: Add your mixed vegetables to the pan and sauté for 2-3 minutes. Then, pour in enough hot water to cover the vegetables. Bring to a boil, then reduce the heat, cover, and simmer until the veggies are tender – usually around 15-20 minutes.
7. Finishing Touches: Give the curry a final taste and adjust the salt and spices as needed. Crush the kasuri methi between your palms and sprinkle it into the curry. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t be afraid to adjust the spice level to your liking. Add more or less chili powder, or even a pinch of cayenne pepper for extra heat.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.
• If the curry is too thick, add a little more hot water. If it’s too thin, simmer uncovered for a few minutes to allow some of the liquid to evaporate.

Variations

• Vegan Adaptation: This recipe is easily made vegan! Just ensure your ghee (if using) is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder curry, reduce the amount of chili powder or remove the green chili altogether. For a spicier curry, add a pinch of cayenne pepper or use a hotter variety of chili.
• Festival Adaptations: During Navratri or Diwali, you can skip the onion and garlic for a fasting-friendly version.

Serving Suggestions

This vegetable curry is fantastic served with:

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

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

What type of oil is best for this vegetable curry?

You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. I personally like using mustard oil for a more authentic Indian flavor, but it has a strong taste that not everyone enjoys.

Can I use pre-made cashew paste instead of soaking and blending cashews?

Yes, you can! Just make sure it’s a good quality cashew paste. However, homemade cashew paste tastes fresher and creamier.

What vegetables can I substitute or add to this curry?

The possibilities are endless! Feel free to add spinach, okra, eggplant, mushrooms, or any other vegetables you like.

How can I adjust the thickness of the curry?

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

Is this curry suitable for meal prepping?

Absolutely! It’s a great make-ahead meal.

How does Kasuri Methi enhance the flavor of this curry?

Kasuri methi has a unique, slightly bitter, and wonderfully aromatic flavor that adds depth and complexity to the curry. It’s a key ingredient in many Indian dishes!