Cashew Curry Recipe

Dive into this quick and easy vegetarian cashew curry! A vibrant, flavorful dish perfect for a weeknight meal or a crowd-pleasing buffet. This recipe is easily customizable – experiment with different liquids (coconut milk is amazing!), nuts (like almonds or macadamia), and veggies (celery, spinach, or mushrooms would be delicious additions!). Get ready for a creamy, dreamy curry experience in just 30 minutes!

Prep Time 15 mins
Cook Time 30 mins
Calories 310.3 kcal
Protein 18g
Rating 4.5 (2 Reviews)
Cashew Curry 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cashew Curry

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How to Make Cashew Curry

  1. Heat 1 tablespoon of oil in a large skillet over medium heat.
  2. Add 1 cup of cashews and 1 medium onion (chopped) and sauté for 5 minutes, until fragrant and slightly softened.
  3. Reduce heat to low. Stir in 2 tablespoons of curry powder, 2 cloves of minced garlic, 1 inch of minced ginger, 1 cup of vegetable broth, 1 block (14 oz) of firm tofu (crumbled), and 1 bell pepper (chopped).
  4. Cover and simmer for 5 minutes, allowing the flavors to meld.
  5. Add 1 cup of frozen peas and cook for another 5 minutes, or until heated through and peas are tender.
  6. Taste and adjust seasoning with salt and pepper to your liking. Garnish with fresh cilantro (optional).

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

40g

Fat

17g

Carbs

9g