Cashew Cream And Curry Recipe

Cashews: These nuts are soaked and blended to create a creamy base for the curry.

Water: Used to blend with the cashews and to adjust the consistency of the curry.

Olive oil: This oil is used for sautéing the onions and spices.

Onion: Adds a sweet and savory depth to the curry.

Garlic: Provides a pungent and aromatic flavor.

Curry powder: A blend of spices that gives the curry its signature taste.

Ground cumin: Adds a warm, earthy flavor to the dish.

Ground coriander: Contributes a citrusy and slightly sweet note.

Diced tomatoes: These provide a tangy base for the curry sauce.

Vegetable broth: Enhances the flavor and adds moisture to the curry.

Salt: Used to season the dish to taste.

Spinach: Fresh, chopped spinach adds color and nutrients to the curry.

When blending the cashews to make the cashew cream, ensure you blend until completely smooth to avoid any grainy texture in your final dish. If your blender isn't powerful enough, you can soak the cashews longer, even overnight, to achieve a creamier consistency.

• cashews - Substitute with blanched almonds: Blanched almonds provide a similar creamy texture when soaked and blended, making them a good alternative to cashews.

• water - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of sweetness that complements the curry flavors.

• olive oil - Substitute with coconut oil: Coconut oil enhances the tropical flavor profile of the curry and is a common ingredient in many curry recipes.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a subtle depth to the curry.

• garlic - Substitute with ginger: Ginger provides a different but complementary flavor profile, adding warmth and a slight spiciness to the dish.

• curry powder - Substitute with garam masala: Garam masala is a blend of spices that can provide a similar depth of flavor, though it may be slightly less spicy.

• ground cumin - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy flavor, though they are slightly sweeter and more pungent.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet and slightly licorice-like flavor that can complement the other spices in the curry.

• diced tomatoes - Substitute with tomato puree: Tomato puree provides a similar tomato flavor and consistency, though it may be slightly thicker.

• vegetable broth - Substitute with chicken broth: Chicken broth can be used if you are not strictly vegetarian, as it adds a rich, savory flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the curry.

• spinach - Substitute with kale: Kale provides a similar texture and nutritional profile, though it has a slightly stronger flavor.

• Allow the cashew cream and curry to cool completely before storing. This helps prevent condensation, which can lead to spoilage.

• Transfer the cooled curry into an airtight container. Glass containers are ideal as they do not absorb odors and flavors like plastic can.

• Store the container in the refrigerator if you plan to consume the curry within 3-4 days. This ensures the vegetables and cashew cream stay fresh and flavorful.

• For longer storage, consider freezing the curry. Portion the curry into freezer-safe containers or heavy-duty freezer bags. This makes it easier to thaw only what you need.

• Label the containers with the date of preparation. This helps you keep track of how long the curry has been stored.

• When freezing, leave some space at the top of the container or bag to allow for expansion as the curry freezes.

• To reheat, thaw the curry in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the cashew cream and vegetables.

• Reheat the curry on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth or water if the curry appears too thick.

• Alternatively, you can reheat the curry in the microwave. Use a microwave-safe container, cover loosely, and heat in short intervals, stirring in between to ensure even heating.

• If the spinach appears wilted after reheating, consider adding a handful of fresh spinach just before serving to refresh the dish.

• Stovetop Method:

  1. Place the leftover cashew cream and curry in a saucepan.
  2. Add a splash of vegetable broth or water to loosen the sauce if it has thickened.
  3. Heat over medium-low heat, stirring occasionally, until warmed through. This should take about 5-7 minutes.
  4. Ensure the spinach is heated but not overcooked to maintain its vibrant color.

• Microwave Method:

  1. Transfer the cashew cream and curry to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plate to prevent splatters.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cashew cream and curry in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove the foil for the last 5 minutes if you prefer a slightly thicker consistency.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring to a simmer.
  2. Place a heatproof bowl containing the cashew cream and curry over the simmering water, ensuring the bowl does not touch the water.
  3. Stir occasionally until the curry is heated through, which should take about 10 minutes.
  4. This method is gentle and helps prevent the cashew cream from separating.

• Blender: To blend the soaked cashews and water into a smooth cashew cream.

• Saucepan: To cook the onions, garlic, spices, tomatoes, and vegetable broth.

• Wooden spoon: For stirring the ingredients while cooking.

• Knife: To chop the onion and mince the garlic.

• Cutting board: To provide a surface for chopping the onion and mincing the garlic.

• Measuring cups: To measure the cashews, water, and vegetable broth.

• Measuring spoons: To measure the olive oil, curry powder, ground cumin, ground coriander, and salt.

• Colander: To drain and rinse the soaked cashews.

• Mixing bowl: To hold the soaked cashews before blending.

• Spatula: To scrape down the sides of the blender and ensure all cashew cream is used.

• Can opener: To open the can of diced tomatoes.

Pre-soak cashews: Soak cashews overnight to save time on the day of cooking.

Use pre-chopped vegetables: Buy pre-chopped onions and garlic to cut down on prep time.

Batch cook: Make a larger batch of cashew cream and freeze portions for future use.

Simmer efficiently: Use a lid to bring the sauce to a simmer faster.

Quick spinach prep: Use pre-washed, bagged spinach to save time on washing and chopping.