IN PROGRESS
This Goan style cashew curry is made of whole cashews cooked to a delectable, toothsome tenderness with potatoes in a spicy coconut sauce. Serve over steamed rice.
Prep Time15minutes mins
Cook Time30minutes mins
Soaking time for cashews30minutes mins
Total Time1hour hr 15minutes mins
Course: Main Course/Curry
Cuisine: Goan, Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 336kcal
Author: Vaishali · Holy Cow Vegan
Equipment
- Large saute pan or Dutch oven
- Blender
Ingredients
- 129 g raw cashews
- 10 ml avocado oil or any neutral oil (divided)
- 2-3 bay leaves
- 3 cloves
- 4 green cardamom pods
- 1 black cardamom pod (optional)
- 5 g coriander seeds
- 2 g cumin seeds
- 1 large onion (finely diced, divided)
- 2 large tomatoes (finely diced, divided)
- 3 g mustard seeds
- 1 heaping tsp ginger garlic paste
- 2 large potatoes (cut into ½-inch cubes)
- 2 g Kashmiri chilli powder (or cayenne or paprika, if desiring less heat)
- 1 g turmeric
- 2 sprigs curry leaves (optional)
- 2 tablespoon cilantro (chopped)
- 237 ml full-fat coconut milk
- Salt to taste
Instructions
- Soak the cashews in warm water for 30 minutes. Strain out all water before using the cashews.
- In a wide saucepan or Dutch oven heat a teaspoon of oil over medium heat. Add coriander seeds, cumin seeds, bay leaves, green cardamom pods, optional brown cardamom pod, cloves and bay leaves. Saute for a couple of minutes until the spices are very aromatic.
- Add half the onions, saute for a few minutes until they begin to brown, then add half the tomatoes. Cook the tomatoes until they are very soft. Remove everything to a plate and let it cool to room temperature. Add 1 cup water and blend to a smooth paste. Set the paste aside.
- In the same pan, heat a teaspoon of oil. Add mustard seeds and, when they sputter and crackle, add the remaining onions and a bit of salt. Saute the onions until translucent.
- Add ginger garlic paste, stir it in for a minute, then add the remaining tomatoes and saute until soft and pulpy.
- Stir in the potatoes. Add turmeric, Kashmiri chilli powder or cayenne and garam masala. Mix well.
- Add the blended masala paste to the pot, then add the cashews and mix. Add up to another cup of water to thin the sauce if it’s too thick.
- Cover and cook the curry for 10 minutes or until the potatoes are tender. Stir in the herbs: the optional curry leaves and cilantro.
- Add the coconut milk to the pot, mix and bring the curry to a boil. Lower heat and let the curry simmer for 10 minutes. Add salt to taste. Garnish with more cilantro, if you wish, before serving.