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Creamy Cashew Vegetable Kurma
Experience the vibrant and aromatic flavors of South India with this Creamy Cashew Vegetable Kurma. This delightful curry is a celebration of fresh vegetables, roasted cashews, and a symphony of spices, all simmered in rich coconut milk. Each spoonful transports you to the bustling streets of India, where the aroma of spices fills the air. Traditionally served during festive occasions, this dish not only delights the palate but also warms the heart. Pair it with fluffy steamed rice or warm, soft roti for a truly comforting meal that will impress your family and friends. Whether you’re a seasoned cook or a novice in the kitchen, this kurma is easy to prepare and guarantees a delicious outcome every time!
Ingredients
- Cashews
- 1 cup, soaked
- Mixed vegetables
- 2 cups (carrots, peas, potatoes, beans), chopped
- Onion
- 1 large, finely chopped
- Tomato
- 1 large, chopped
- Green chili
- 1, slit
- Ginger
- 1 inch, grated
- Coconut milk
- 1 can (400ml)
- Oil
- 2 tablespoons (coconut or vegetable oil)
- Salt
- to taste
- Fresh cilantro
- for garnish, chopped
- Turmeric powder
- 1/2 teaspoon
- Red chili powder
- 1 teaspoon
- Coriander powder
- 1 teaspoon
- Garam masala
- 1 teaspoon
Instructions
- Soak the cashews in warm water for 15 minutes. Drain and grind them into a smooth paste using a little water if necessary.
- Heat oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- Add the grated ginger and slit green chili to the pan. Cook for an additional minute until fragrant.
- Stir in the chopped tomatoes and cook until they become soft and mushy, about 5 minutes.
- Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and let the spices cook for a minute to release their flavors.
- Add the mixed vegetables and salt. Cook for about 5 minutes, allowing the vegetables to soften slightly.
- Stir in the cashew paste and coconut milk, mixing well to combine all ingredients. Simmer for 10 minutes, allowing the flavors to meld and the curry to thicken.
- Taste and adjust the seasoning if necessary. Garnish with fresh cilantro before serving.
Tips
- For added protein, consider adding chickpeas or tofu to the kurma.
- Feel free to adjust the level of heat by adding more or fewer green chilies.
- You can substitute coconut milk with almond milk for a lighter version, but the flavor will differ slightly.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 320 Fat: 22g Carbs: 26g Protein: 7g Sodium: 300mg Sugar: 5g
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