Cashew And Green Peas Curry Food

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CREAMY CASHEW CHICKEN CURRY



Creamy Cashew Chicken Curry image

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

Steps:

  • Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
  • Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
  • Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
  • Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
  • Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
  • Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY



Cauliflower, Cashew, Pea and Coconut Curry image

While this curry from Meera Sodha's cookbook "Made in India" is rooted in tradition and complexly flavored, it's also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you're likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.

Provided by Jennifer Steinhauer

Categories     dinner, weeknight, curries, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 (1-inch) piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 green chile, roughly chopped (seeded if you prefer less heat)
Kosher salt
4 tablespoons canola oil
2 large onions, finely chopped
1 tablespoon tomato paste
1 1/2 teaspoons ground coriander
1 1/4 teaspoons ground cumin
1/2 teaspoon chile powder
1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
1 (14-ounce) can unsweetened coconut milk
4 ounces unsalted cashews (about 3/4 cup)
1/2 cup frozen peas
1/2 teaspoon garam masala
1 small bunch cilantro, leaves chopped, for serving
1 lemon wedge, for serving
Cooked basmati rice, for serving

Steps:

  • Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
  • In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
  • Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
  • Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
  • Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 23 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 923 milligrams, Sugar 9 grams, TransFat 0 grams

CASHEW CURRY



Cashew curry image

This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander

Provided by Joe Wicks

Categories     Lunch

Time 1h20m

Number Of Ingredients 14

1 small onion , chopped
3-4 garlic cloves
thumb-sized piece ginger , peeled and roughly chopped
3 green chillies , deseeded
small pack coriander , leaves picked and stalk roughly chopped
100g unsalted cashews
2 tbsp coconut oil
1 ½ tbsp garam masala
400g can chopped tomatoes
450ml chicken stock
3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
155g fat-free Greek yogurt
10ml single cream (optional)
165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Steps:

  • Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
  • Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
  • Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
  • Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
  • Scatter with the coriander leaves and serve with the greens.

Nutrition Facts : Calories 508 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 0.7 milligram of sodium

CASHEW AND GREEN PEAS CURRY



Cashew and Green Peas Curry image

From today's City Times newspaper. This Sri Lankan speciality is rich and when served with ghee rice, it becomes a wholesome meal.

Provided by Charishma_Ramchanda

Categories     Fruit

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 8

200 g cashew nuts
200 g fresh green peas (If using frozen peas, defrost, then use)
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder (yellow powder)
1 onion, chopped
2 tablespoons oil
3 -5 curry leaves
salt

Steps:

  • Heat oil in a pan.
  • Add mustard seeds and allow to crackle.
  • Add curry leaves and saute for a few brief seconds.
  • Add all the remaining ingredients.
  • Cook for 15 minutes.
  • Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.

Nutrition Facts : Calories 336.2, Fat 24.4, SaturatedFat 4.5, Sodium 259.7, Carbohydrate 23.9, Fiber 4.6, Sugar 6.3, Protein 9.6

CASHEW CHICKPEA CURRY



Cashew Chickpea Curry image

This easy, vegan Cashew Chickpea Curry is perfect when you're craving Indian food, and it's packed with flavor.

Provided by Kaitlin

Categories     Main Course

Time 45m

Number Of Ingredients 17

½ cup toasted cashews
1 medium onion
5 cloves garlic
1 inch piece fresh ginger
2 teaspoons chili powder
2 teaspoons turmeric
1 teaspoon ground coriander
1 teaspoon cumin
½ teaspoon ground cardamom
½ teaspoon cinnamon
½ cup flaked coconut
2 tablespoons vegetable oil
30 oz. chickpeas ((2 cans, 850g))
3 tablespoons tomato paste
Salt and pepper
zest of 1 lemon
1 ½ cups cashew milk

Steps:

  • In a food processor, puree the toasted cashews, onion, garlic, ginger, spices, and coconut.
  • Add the resulting paste to a pot over medium heat, along with a couple tablespoons of vegetable oil, and fry for 5 minutes, stirring constantly.
  • Add the chickpeas, tomato paste, salt and pepper to taste, and lemon zest, and cook for another 10 minutes, stirring often. Turn the heat down to low. Add the cashew milk, and bring the curry to a gentle simmer. Simmer for 15 minutes, until the sauce has thickened slightly.
  • Serve with steamed basmati rice and toasted naan.

Nutrition Facts : Calories 412 kcal, Carbohydrate 50 g, Protein 16 g, Fat 19 g, SaturatedFat 9 g, Sodium 131 mg, Fiber 14 g, Sugar 10 g, ServingSize 1 serving

CASHEW NUT AND PEA PULAO



Cashew Nut and Pea Pulao image

Recipe is taken from the "The Spice Trail" cookbook which says the recipe is a blend of North and South Indian cuisines. The tangy flavor of mustard seeds and the unique flavor of curry leaves give this dish its character.

Provided by DailyInspiration

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons ghee (or vegetable oil)
1/2 tablespoon mustard seeds
1/3 tablespoon cumin seed
2 tablespoons peanuts
3 tablespoons cashew nuts
3 ounces frozen green peas
curry leaf (optional)
1/2 tablespoon ground turmeric
1 cup long-grain rice
2 cups water
salt
3 ounces shredded fresh coconut (or frozen)
2 tablespoons cilantro leaves, chopped

Steps:

  • Heat the ghee or vegetable oil in a saucepan. Add the mustard seeds. Whey they start to sputter, add the cumin seeds, peanuts, cashew nuts, peas curry leaves and turmeric. Stir-fry for 2-3 minutes. Add the rice and fry carefully until the grains are well coated in oil. Add the water and salt, stir well and bring to a boil. Reduce the heat, cover and cook for 15-20 minutes until done. Remove from the heat and fluff with a fork. Garnish with the shredded coconut and coriander and set aside for 5 minutes before serving.

VIBRANT CURRY CASHEW CHICKPEA QUINOA SALAD



Vibrant Curry Cashew Chickpea Quinoa Salad image

Vibrant curry cashew chickpea quinoa salad packed with veggies and delicious flavor from curry powder, fresh ginger, turmeric and sweet and spicy maple glazed cashews. This wonderful vegan curry chickpea quinoa salad is easy to make for the perfect main meal or healthy side dish!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Lunch     Vegan     Vegetarian

Time 45m

Number Of Ingredients 24

For the quinoa:
¾ cup quinoa
1 2/3 cup water
1 (15 ounce) can chickpeas, rinsed and drained
¾ cup frozen green peas, thawed
1 tablespoon sesame oil (or sub olive oil)
½ tablespoon freshly grated ginger
1 teaspoon curry powder, plus more if you want a really big curry punch!
¼ teaspoon ground turmeric
¼ teaspoon garlic powder
½ teaspoon salt
Freshly ground black pepper
For the mix-ins:
1 red bell pepper, diced
½ cup shredded carrots (from 1 large carrot)
½ cup dried cherries (or dried cranberries)
¼ cup finely diced red onion
1/3 cup finely diced cilantro
1/3 cup finely diced flat leaf parsley
For the maple cayenne toasted cashews:
3/4 cup raw cashews
½ tablespoon pure maple syrup
¼ teaspoon cayenne pepper
1/2 teaspoon sea salt

Steps:

  • Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.
  • Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.
  • Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.
  • Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews for 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or piece of parchment paper to cool for a few minutes. Cashews may stick together so try to spread them in an even layer when they are cooling.
  • Top quinoa with cashews and serve! Serves 4 for a main meal or 6 as a side. I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 492 kcal, Fat 17.8 g, SaturatedFat 2 g, Carbohydrate 68.5 g, Fiber 12.2 g, Sugar 15.5 g, Protein 16 g

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Sriracha sauce, peanut butter, cauliflower, lime, curry powder and 5 more. Cauliflower and Cashew Curry Food Nouveau. snow peas, coconut milk, water, sea salt, firm tofu, cashews and 7 more. Potato Cauliflower and Green Bean Curry KitchenAid. sea salt, yellow mustard, ground cumin, minced garlic, lemon juice and 15 more. Add cauliflower, turmeric, cumin, coriander …
From foodnewsnews.com


CASHEW AND GREEN PEA CURRY | KAJU CURRY | CASHEW CURRY ...
How to make Cashew Nut and Green Pea Curry: Ingredients:Cashew nut 250g (soaked in water 10 hours with 1tsp baking soda)Green peas 50g (soaked in water for 5...
From youtube.com


CASHEW NUT & GREEN PEA CURRY - URBAN RAJAH
Turn the heat down to low, spoon in the cashew nuts and toss around the pan coating them with the onion and aromatics for a couple of minutes. Tip in the chilli powder, turmeric, cumin and coriander powder and season with salt and sauté for 2 minutes. Pour in the coconut milk and garam masala and simmer for 10 minutes, stirring regularly and ...
From urbanrajah.com


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