Hearty Vegetable Curry with Cashew Creme

Hearty Vegetable Curry with Cashew Cream

This vibrant vegetable curry is a celebration of simple ingredients coming together to create a rich, comforting dish. Loaded with cauliflower, carrots, chickpeas, peas, tomatoes, and capsicum, it’s a wholesome meal perfect for a cozy lunch or dinner. The secret touch? A tablespoon of cashew butter that adds a silky creaminess without using dairy.

Ingredients (Serves 4)

• 1 small cauliflower, cut into florets

• 1 medium carrots, sliced

  1/2 sweet potato

  handful of green string beans 

• 1 cup cooked chickpeas (or canned, drained and rinsed)

• 1 cup green peas

• 1/4  medium capsicum green & red (bell pepper), chopped

• 2 large tomatoes, chopped 0r 4-5 Cherry tomatoes 

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece of ginger, grated

• 1 tbsp cashew butter

• 2 tbsp vegetable oil

• 1 tsp cumin seeds

• 1 tsp coriander powder

• ½ tsp turmeric powder

• 1 tsp garam masala

• ½ tsp chili powder (adjust to taste)

• Salt, to taste

• Fresh coriander, chopped (for garnish)

• Water, as needed

Method

1. Prepare the base: Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then add chopped onions, ginger, and garlic. Sauté until the onions are soft and golden.

2. Add the spices: Stir in turmeric, coriander powder, chili powder, and a pinch of salt. Cook for 1 minute to release the flavors.

3. Cook the vegetables: Add chopped tomatoes and cook until they soften and release their juices, about 5–6 minutes. Then add cauliflower, carrots, sweet potato, chickpeas, peas, and capsicum. Stir well to coat everything in the spice mixture.

4. Simmer the curry: Pour half cup  water to cover the vegetables partially, cover the pan, and let it simmer for 8-10  minutes, or until the vegetables are tender.

5. Finish with cashew butter: Lower the heat and stir in the tablespoon of cashew butter. Add garam masala and adjust salt if needed. Cook for another 2–3 minutes until the curry is creamy and fragrant.

6. Garnish and serve: Sprinkle fresh coriander over the curry and serve hot with steamed rice, naan, or your favorite flatbread.

   PS: if you like you can also add the Capsicum and the peas half way through so that they don't get mushy. And if you like it a little saucy then add 1 more cup of water and turn the vegetables well so that a thick gravy is formed.

   And this always tasted best the next day as all the flavours get marinated well.

   
   

This curry is a rainbow on your plate and a delight to the senses—creamy, flavorful, and perfectly balanced. The cashew butter gives it that gentle richness that makes you want to go back for seconds!