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Cashew Tomato Curry Recipe (Vegan Kaju Masala)

Cashew Tomato Curry Recipe (Vegan Kaju Masala) is a dish rich in flavor and spice, hailing from India and all plant-based!
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Prep Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 2 servings

Equipment

  • 2 Skillets // one medium, one small
  • Hand Blender
  • Fine Hole Grater

Ingredients
  

  • 1 tbsp avocado oil
  • 10 medium whole raw cashews
  • ¾ medium white onion diced
  • ½ tsp fresh ginger finely grated
  • 2 medium garlic cloves finely grated
  • ⅛ + ¼ tsp coriander powder
  • ⅛ tsp pink salt
  • 1 tsp kasoori methi
  • ¼ tsp garam masala
  • ⅛ tsp turmeric powder
  • ⅛ tsp red chili powder
  • 1 medium tomato chopped
  • 7 tbsp coconut cream
  • 3 tbsp lukewarm water
  • ⅓ cup cashew milk
  • fresh cilantro chopped, for serving
  • 2 tbsp raw cashews chopped, for serving
  • extra avocado oil

Instructions
 

  • To a large saucepan or skillet over medium heat, add the oil.
  • Once the oil is hot, add in the whole cashews.
  • Stir the cashews around until lightly browned. After that, add in the onion, ginger, garlic, and all spices up until before the tomato in the Ingredients list.
  • Stir around for a minute, then stir in the tomato, cashew milk, coconut cream and coconut milk.
  • Using a hand blender, blend the mixture together until it becomes creamy.
  • Turn the heat to medium-low. Cover the skillet, stirring every few minutes, until the mixture has thickened to the desired consistency.
  • Turn the heat off and set the skillet aside.
  • In a small skillet over low heat, add in a small drizzle of oil. Once hot, add in the 2 tbsp of cashews. Stir them around until golden brown. Then turn off the heat.
  • Add the curry to a bowl. Top with chopped cilantro and toasted cashews. Enjoy with warm naan or rice!

Notes