Vegetable Curry Recipe – Cashews & Creamy Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Vegetable Curry Recipe – Cashews & Creamy Indian Gravy

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. This Vegetable Curry with its rich, cashew-infused gravy is a family favorite, and I’m so excited to finally share it with you. It’s the kind of dish that just feels like a warm hug on a plate – perfect for a cozy weeknight dinner or a festive gathering.

Why You’ll Love This Recipe

This isn’t just any vegetable curry. The creamy gravy, thanks to the cashews and a touch of cream, is seriously addictive. It’s packed with goodness from the mixed vegetables, and the subtle spice blend is just right – warming without being overpowering. Plus, it’s surprisingly easy to make, even if you’re relatively new to Indian cooking!

Ingredients

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

• 4 tablespoons oil
• 2.5 cups mixed vegetables (carrots, potatoes, cauliflower, etc.) – about 300g
• 2 green chilies (slit)
• 10-12 cashews
• 1 pinch asafoetida (hing)
• 0.33 cup onions (finely chopped) – about 80g
• 1 teaspoon ginger-garlic paste
• 0.75-1 cup tomatoes (finely chopped) – about 180-240g
• 0.5 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 2 tablespoons curd (yogurt)
• 3 tablespoons light cream
• 0.33 cup water – about 80ml
• Salt to taste

Ingredient Notes

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

Mixed Vegetables – Regional Variations & Best Choices: Feel free to get creative here! I usually use a mix of carrots, potatoes, and cauliflower, but you can add peas, beans, or even mushrooms. In South India, they often add drumsticks, while in the North, you might find paneer (Indian cheese) included. About 300g of mixed veggies is perfect.

Cashews – Roasting for Enhanced Flavor: Don’t skip lightly frying the cashews! It brings out their natural sweetness and adds a lovely texture to the curry.

Asafoetida (Hing) – The Secret Umami Ingredient: This might smell a little…interesting when you open the jar, but trust me, it adds a wonderful savory depth to the curry. A tiny pinch is all you need! It’s a staple in Indian cooking, especially for those avoiding onion and garlic.

Curd (Yogurt) – Full Fat vs. Low Fat & Its Role in the Gravy: I prefer using full-fat curd for a richer, creamier gravy. However, low-fat yogurt will work in a pinch. Just whisk it well to prevent any lumps. The yogurt helps to tenderize the vegetables and adds a lovely tang.

Spices – Sourcing & Freshness: Freshly ground spices always have the best flavor. If you can, buy whole spices and grind them yourself. Otherwise, make sure your spice jars aren’t too old – spices lose their potency over time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a large pot or deep pan. Fry the chopped vegetables until they’re golden brown and tender. Don’t overcrowd the pan – you might need to do this in batches. Once fried, drain them on paper towels to remove excess oil.
2. In the same oil, fry the slit green chilies and cashews until the cashews are golden brown. Remove them with a slotted spoon and set aside.
3. Now, add a pinch of asafoetida to the oil. It will sizzle! Then, add the finely chopped onions and ginger-garlic paste. Sauté until the onions turn a beautiful golden color.
4. Add the chopped tomatoes and cook until they become soft and pulpy. Stir in the red chili powder, turmeric powder, coriander powder, and garam masala. Cook for a minute or two, stirring constantly, until fragrant.
5. Reduce the heat to low. Whisk the curd well to remove any lumps, then gently add it to the pan, along with the cream. Stir continuously to prevent the curd from splitting. Add the water and simmer for about 5-7 minutes, until the gravy thickens slightly.
6. Add the fried vegetables, cashews, and green chilies to the gravy. Season with salt to taste. Simmer for another 2 minutes, allowing the flavors to meld together.
7. Garnish with fresh coriander leaves and serve hot!

Expert Tips

A few little secrets to make this curry even better:

Achieving the Perfect Gravy Consistency: If the gravy is too thick, add a little more water, one tablespoon at a time. If it’s too thin, simmer for a few more minutes, uncovered, to allow it to reduce.

Preventing the Curry from Splattering: When you add the curd, make sure the heat is on low and stir constantly. This will prevent it from splattering and ensure a smooth gravy.

Balancing Spice Levels: Adjust the amount of red chili powder to your liking. Start with half a teaspoon and add more if you prefer a spicier curry.

Variations

Want to switch things up? Here are a few ideas:

Vegan Vegetable Curry: Simply replace the curd and cream with coconut cream or cashew cream.

Gluten-Free Vegetable Curry: This recipe is naturally gluten-free! Just double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment – Mild, Medium, Hot: For a milder curry, omit the green chilies and reduce the red chili powder to ¼ teaspoon. For a hotter curry, add an extra green chili or increase the red chili powder to ¾ teaspoon.

Festival Adaptations – Navratri/Diwali Friendly Version: Omit the onion and garlic for a Navratri-friendly version.

Serving Suggestions

This curry is amazing with…

Best Breads & Rice Pairings: Fluffy naan, warm roti, or fragrant basmati rice are all perfect companions.

Accompaniments – Raita, Salad, Pickles: A cooling raita (yogurt dip), a simple onion salad, and some tangy Indian pickles complete the meal beautifully.

Storage Instructions

Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing for Later: This curry freezes really well! Store it in a freezer-safe container for up to 2 months.

Reheating Instructions: Reheat gently on the stovetop or in the microwave until warmed through. You might need to add a splash of water to loosen the gravy.

FAQs

Got questions? I’ve got answers!

Can I use frozen vegetables in this curry? Yes, you can! Just make sure to thaw them completely and pat them dry before frying.

What if I don’t have cashews? Can I substitute them? You can substitute the cashews with almonds or sunflower seeds, but the flavor will be slightly different.

How can I make this curry less spicy? Reduce the amount of red chili powder and omit the green chilies. You can also add a tablespoon of sugar to balance the heat.

Can I make this curry ahead of time? Absolutely! The flavors actually develop even more overnight.

What type of oil is best for making this curry? Vegetable oil, canola oil, or sunflower oil are all good choices. You can also use ghee (clarified butter) for a richer flavor.