This cashew curry is a cinch to make, and it has such a terrifically exotic flavor and texture.
Ingredients for 4 servings:
1/2 lb. whole, unsalted, unroasted cashews
1/4 tsp fresh lemon juice
1 Tbs butter
1 Tbs olive oil
10 oz. shallots, peeled and thinly sliced
2 bay leaves
Grated zest of 1 orange
1 Tbs Garam Masala
1/2 tsp turmeric
2 Serrano chiles, thinly sliced
2 garlic cloves, peeled and chopped
A 1-inch piece of ginger, grated
1/2 tsp salt, plus more to taste
1 can (15-oz.) unsweetened coconut milk
2 Tbs chopped cilantro
Rice, for serving
Lime wedges, for serving (optional)
How to do it:
- Cover the cashews in water by about an inch. Add the lemon juice. Bring to a boil, then off heat. Let rest for 15-30 minutes. Drain and rinse.
- Put the cashews back into the pot, and cover with 1½ cups of water. Bring to a boil, reduce to a simmer, and cook until the cashews are tender, with an al dente crunch, but not mushy, no more than 15 minutes. Strain. Set aside.
Check the cashews occasionally in this phase, and end it (drain them) as soon as they’re perfectly done. The finished cashew’s texture is a matter of taste; you may not want to go the full 15 minutes. You may not even feel that you need the second cooking at all.
Furthermore, note that the cashews will suck up liquid in the finished curry, over time. If you’re planning to serve the curry immediately, you can cook the cashews to exactly where you’d like them to be. Even if you’re going to let the curry cool in the pot, and then reheat it at serving time, you’ll still be fine. (You will need to add water as you reheat, though.) However, if you’re going to store the curry in the fridge and serve it twelve hours later, you’d better undercook the cashews, or you’ll find that they’ve become softer than you might’ve hoped for.
- Melt the butter in a skillet, along with the oil, over medium heat. Add the shallots and cook until beautifully browned, about 10 minutes. Add the bay, zest, Garam Masala, turmeric, chiles, garlic, ginger, and salt. Cook, stirring constantly, until fragrant, about 1 minute. Add the coconut milk, 1 Tbs of the cilantro, and the cashews. Cook until the mixture has thickened, about 3 minutes. Correct seasoning. Fish out the bay leaves. Serve immediately, with rice, garnished with remaining cilantro (and lime wedges).
The shallots should weigh ten ounces before peeling.
Two chiles is a lot. If you serve the curry immediately, you’ll find that it has a challenging (but not ridiculous) heat. It will mellow considerably as the curry rests. Reheated, you’ll find it to be a mere shadow of its former incandescence (although it will always retain at least a bit of a spark).
The curry’s texture is a matter of taste. It can be more of a soup, or more of a stew. I like the former, but it’s merely a preference.
As an option, you might leave some of the cilantro leaves un-chopped and garnish the curry with these a few of these leaves.
The backstory:
Who knew that cashew curry was a thing? I didn’t. It caught my eye while flipping though a Deborah Madison cookbook[1]. It’s a Sri Lankan dish that often includes chicken. The version I’m presenting happens to be vegetarian and gluten-free. In some versions, most if not all the cashews may be roasted and/or ground before being added to the dish. This would make especially good sense if you intended to include chunks of chicken. Furthermore, many recipes ask you to hand-craft a curry – which I’ve no doubt could be fun and delicious – but I love the flavor and ease of Garam Masala, and always have some around.
[1] Madison, Deborah. 1997. “Cashew Curry.” In Vegetarian Cooking for Everyone, by Deborah Madison, 256. New York, NY: Broadway Books.
Cashew Curry
Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. Sri Lanka did not promise to send me tea and cinnamon for life in exchange for converting what I’m sure is a nuanced dish into something that could more-or-less easily be thrown together from the things I keep in my pantry.
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What a great vegetarian dish that can mostly be made from things in the cupboard! Actually, the only thing I don’t have is the serrano chile… while it adds some texture, I bet if I used some bell pepper and cayenne, I could get pretty close. Guess what’s for dinner this week? By the way, I love Deborah Madison — she is really creative about vegetarian recipes. I only have “Vegetable Literacy” but this book sounds like one to add to the collection.
Thanks, David! I don’t even think you’d need the bell pepper – although it would be good in there. I think all you really get from the chilies is the heat.
I would lick the whole bowl clean and ask for a 2nd! The curry looks so yummy, Jeff. And thumbs up for you making everything from the scratch.
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Thanks, Angie!
this looks really delicious jeff. i have often made a cashew and potato curry. really tasty and good for you i’m sure. take care. cheers sherry
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Mmm! Potato! That sounds delicious!
I’ve never heard of cashew curry, but this looks quite delicious, Jeff. And you know what? Robbie currently dislikes cashews (who knows why – don’t ask the reasoning of a 4-year-old). That means I have a mixed nuts container with just cashews left in it. Perfect for making a batch of this curry! I like that you left some of the cashews whole in here, too. It almost reminds me of peanut chaat.
David @ Spiced recently posted…Homemade Thousand Island Dressing
Peanut chaat? Is that where we all sit around and talk about Charlie Brown? Yeah, I’d never heard of cashew curry, either – but it’s really good. I didn’t make the with-chicken version, but I’ll bet that’s good, too.
So easy, comforting, and incredibly indulgent tasting. Definitely one of my favorite recipes.
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Hi Jeff. Curry is one of my all-time favorite flavors. And all the other added ingredients make this recipe sound divine. I’ll have to give it a try. Thanks for sharing.
Thank you!
I am all for this, even without meat, I bet this would taste amazing
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Love curry and although I also am a meat eater, often prefer a vegetarian curry. This looks terrific! I’ve never made a cashew curry — gotta give that a try. Thanks!
John / Kitchen Riffs recently posted…Moroccan-Spiced Cucumber and Chickpea Salad
You’re welcome!
I definitely did not know cashew curry was a thing! I’ve used cashews in my curries as a thickener but not as the star of the dish, it looks delicious! It’s probably incredibly creamy too.
Eva Taylor recently posted…Low Carb Banana Bread
And really pretty easy to make, too!
Cashews like pecans are a luxury in our home, this sounds wonderful and as a veggie, i’d be happy to eat this any time of the day.
shaheen recently posted…Runner Bean Pasta Salad and Harvest Monday
Yes, there’re one of the more expensive nuts, that’s for sure. Worth the splurge, on occasion, I think – perhaps especially so if you’re a vegetarian.
I love curries and cashews. Don’t think I’ve had them combined. Looking forward to trying this. Sounds/looks like it bursts with all sorts of delicious warm flavors! 🙂 ~Valentina
Yes, it was new to me, too! Very tasty!
If you had to keep one spice jar and only one spice jar in your cabinet you wouldn’t go wrong with Garam Masala. GREG
It’d sure make you cooking interesting.
I know it’s not at all the same thing, but a nice take-out plate of cashew chicken is one of my favorite things! I love that your cashew curry is vegetarian and it looks absolutely delicious. I’m always looking for great meatless recipes to add to my collection. I need to add some garam masala to my spice cabinet and make this, Jeff!
Marcelle recently posted…Bacon Cheeseburger Salad with Secret Sauce Salad Dressing
If you already know you love cashew curry, then you should make it! It’s really pretty easy, and quite delicious.
This sounds delicious, Jeff. I really like cashews, so this would be right up my alley. I do think I’d make it with chicken as I love chicken curries.
Next time I make it, I’m going to try it with chicken, too.
This dish looks and sounds AMAZING!! I love all the ingredients in this recipe, thanks Jeff!
You’re welcome!
Jeff,
What an interesting recipe. If I leave out the butter, it is perfectly vegan.
I just happen to have a bag of raw cashews and plenty of time to cook. Sounds like a match to me.
I hope you like this, too!
Your cashew curry sounds a fabulous twist to the regular cashew curry that I make with paneer Jeff. I soak the cashews, grind them to a paste retaining a few to garnish and add the paste in the last step. I’m going to try your version with garam masala. Thanks for an amazing curry contribution recipe.
LetsCurry recently posted…mangoberry delight
I’ve read about that method, and am interested to try it.
I’ve seen masalas where the cashew is a complementary ingredient, but never the main ingredient. What a great looking dish and how can one not lover a bite full of masala seasoned cashews.
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Thanks!
Hey Jeff, totally love this recipe. Its also made in my hometown (Konkan) I didn’t know it has roots in SriLanka too. I remember I am here after such a long time. Life has got a lot of changes as we moved to Alabama. Hope you are doing good.
Have a great day!
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I’m going to try this.
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Cool!